MARISCADA
Servings: 4

12 U/10 scallops
16 pei mussels
8 little neck clams
8 U/15 shrimp
2 oz. canola oil
black rice
coriander-red bell pepper emulsion

THE SEAFOOD:
Heat oil in saute pan; add clams and mussels. Pan sear the scallops for 2 minutes on each side or until each side is golden brown. Add shrimp and saute until done; season with salt and pepper.

THE PRESENTATION:
Place serving of black rice in center of a large dinner plate. Set scallops on side of rice along with the mussels. Put two clams on top of rice and 2 shrimp inside the top shell of the clams. Drizzle with coriander sauce and serve.

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BLACK RICE

1 lb. black beans
2 gallon water
salt
1 cup long grain enriched rice
6 oz. unsalted butter, divided
2 1/2 cups black bean broth
1 yellow plantain, diced in 1/4-inch pieces
salt

Put beans, water and salt in stock pot. Bring to a boil. Reduce heat and let simmer until beans are tender. Drain water and reserve.

Heat 3 oz. butter and rice in sauce pan. Saute for 10 minutes, stirring constantly.

Add black bean broth and bring to a boil. Stir and reduce heat to low. Cover pan with foil and simmer for 20 minutes. Remove from heat and reserve.

Heat remaining butter in saute pan and cook plantain until golden brown.

Mix with rice. Reserve.

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CORIANDER-RED BELL PEPPER EMULSION

18 red bell peppers
3/4 cup canola oil
3 oz. coriander seeds
1 tsp. honey
1 tsp. sherry wine vinegar
salt

Remove seeds from bell peppers. Put pepper in juicer and squeeze pepper into a juice. Put the juice into a sauce pan and bring to a boil. Reduce heat and simmer, reducing liquid by three quarters.

Using a hand blender, blend the red bell reduction, coriander seeds and canola oil, slowly adding oil until it is all integrated.

Add vinegar, honey and salt to taste. Strain the sauce through a fine chinois.