Ingredients:

Rice:

  • 1 package Purple Thai Rice
  • 1 cup coconut milk
  • ¼ tbsp cilantro (chopped)

Stroganoff:

  • 4-6 Wild Nova Scotian Frozen Jumbo Sea Scallops (thawed)
  • 10 fresh uncooked shrimp
  • 10 mussels (cooked)
  • 1 lobster tail (cooked)
  • 1 tbsp  Extra-Virgin Olive Oil
  • 1/2 cup Mushrooms (sliced)  
  • 1 tbsp diced garlic
  • 1 tbsp diced shallots 
  • 1/2 tsp Whole Grain Dijon Mustard
  • 1/2 tsp wasabi paste
  • Splash white wine
  • 1/2 cup clam & mussel juice 
  • 1 500ml can of coconut milk 

Garnish:

  • 30 g baby herb shoots 
  • 1 tbsp toasted almonds 

Preparation:

1. Prepare Purple Thai Rice according to package instructions, substituting 1 cup of required water with 1 cup of coconut milk and adding cilantro to taste.  Set aside in sauce pan or rice cooker.

2. In a pan over medium heat soften garlic, shallots & mushroomsin olive oil for approximately 2 minutes.

3. Stir in mustard andwasabi.

4. Add scallops, shrimp, cooked lobster & cooked mussels.  Stir and coat seafood.

5. Add white wine and allow to reduce for approximately 1 minute.

6. Stir in clam & mussel juice and allow let reduce by half for approximately 2-3 minutes.

7. Stir in coconut milk and reduce for approximately 2-3 minutes until liquid becomes a creamy sauce.

8. Plate rice and top with stroganoff.

9. Garnish with almonds and baby herb shoots.