Seafood Platter with Jasmine Rice

Ingredients:

4 tbsp olive oil, divided
¼ cup minced shallots
½ tsp grated lemon peel
2 springs fresh rosemary
1 cup fresh cut vegetables of your choice
1 halibut filet (dry with paper towel)
1 sole filet (dry with paper towel)
6 uncooked jumbo shrimp, peeled, deveined, butterflied
6 large sea scallops
2 cups Jasmine rice, cooked according to directions
Salt and Pepper
Lemon wedges

 

Directions:

Heat 1 tbsp olive oil in a pan over medium-high heat.
Add vegetables, sprinkle with salt and fresh ground pepper and cook until tender. Remove from heat, set aside and cover.
Heat 2 tbsp olive oil in a pan over medium-high heat.
Add halibut and sole filets and sprinkle with salt and fresh ground pepper and
 cook for a minute or so. Flip over and repeat.
Place on a platter, set aside and cover.
In the same pan, add 1 tbsp olive oil, minced shallots and grated lemon peel.
add shrimp, scallops and sprinkle with salt and fresh ground pepper.
Cook shrimp for 5 minutes and transfer to platter with the filets.
Continue cooking the scallops for another 2 minutes until opaque and transfer
to platter with the filets and shrimp.
Place hot cooked rice on a platter.
Place the vegetables, fish filets, shrimp and scallops on top.
Pour pan drippings over the seafood.
Garnish with rosemary and lemon wedges.

FOOD FACTS

Purple basil is cultivated from ordinary
basil and is used the same way as any
green basil; for flavour or as a garnish.
Purple basil is grown for their colour.
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COOKING TIPS

Having more than one cutting board
in the kitchen is a good idea. An
improperly  washed cutting board can
be a cause of food contamination in
even the cleanest kitchen. Raw meat,
poultry and fish should never be  
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