Miltons: Pan Seared Diver Scallops with Lemon-Cajun Butter Sauce Serves 2 Ingredients 6 large sea scallops 2 cups cooked Arborio rice cup diced Andouille sausage cup crawfish tails cup sweet corn 2 tablespoons sliced scallion cup low country boil stock cup heavy cream 1 cup sliced Brussels sprouts 1 cup sliced cremini mushrooms 2 ounces Lemon-Cajun Crab Butter Sauce* 1 tablespoon butter Vegetable oil (to coat the saut pan) Salt & pepper to taste Procedure - In a smoking hot saut pan, sear the scallops with a little vegetable oil for approximately four minutes or until a golden-brown crust is visible. Flip the scallops over, and repeat. Allow the scallops to rest.- Combine the rice, crawfish, sausage, corn and scallions with the stock, and stir with a wooden spoon until the liquid is absorbed, and the rice is hot. Finish by stirring in the cream, and season with salt and pepper.- Heat a tablespoon of butter in a saut pan, and cook the Brussels sprouts until soft. Add the mushrooms, and cook until soft (about eight minutes total).*Lemon-Cajun Crab Butter Sauce Ingredients 2 cups heavy cream 2 ounces unsalted butter (cubed & room temperature) 1 tablespoon blackening spice 2 ounces crabmeat*Lemon-Cajun Crab Butter Sauce Procedure- In a medium sauce pan, reduce the heavy cream by half on medium heat. - Remove from the flame, and whisk in the cubed butter to form an emulsion. - Add the blackening spice and crab, and stir until well incorporated.