Breaded seafood

serves two

Seafood
2 lobster tails
1 cup (250 ml) bay scallops
10-12 shrimp (size 16-20/lb)
½ cup (125 ml) Cappellari breadcrumbs
Olive oil, to drizzle

Prepare seafood by cutting open lobster tails and pealing, deveining and butterflying shrimp (butterfly shrimp by cutting down the back
until you can open them flat without cutting through the shrimp all the way).
Set bay scallops aside.

Using Cappellari breadcrumbs, sprinkle lobster tails and bay scallops.  Bread shrimp directly with Cappellari breadcrumbs.

All the seafood should cook around the same time so one oven tray would work.

Preheat oven to 350° F (180° C), drizzle breaded seafood with olive oil and bake 12-15 minutes on an oven tray lined with parchment paper.

White wine citrus butter and asparagus sauce
2-4 asparagus, sliced
½ medium shallot, diced
¼ cup (60 ml) white wine
1 lemon, segments plus juice
1 orange, segments plus juice
2 tbsp (30 ml) butter
1 tsp (5 ml) flour
Salt, pepper

Green onion, sliced, to garnish

In a saucepan heat 1 tbsp (15 ml) butter on medium heat, sauté asparagus and shallots.
Stir in flour with a wooden spoon.  Add white wine, citrus juice and segments.  Stir and reduce 1-2 minutes on medium-low heat.
Finish with 1 tbsp (15 ml) butter, stir and season with salt and pepper.

Rice with split peas
1 cup (250 ml) basmati rice
1¾ cups (450 ml) water, lightly salted
1 cup (250 ml) split peas
Splash of olive oil

Rinse rice, bring 1¾ cups (450 ml) of lightly salted water to a boil, add rice then cook on medium-low heat.

Rinse split peas, bring to a boil in ample water then cook on medium-low heat 15-20 minutes or until tender, strain.
Toss together with rice and a splash of olive oil.

White Rice cooking ratio
Long grain white rice - 1¾ cups of water per cup of rice
Medium grain white rice - 1½ cups of water per cup of rice
Short grain white rice - 1½ cups of water per cup of rice

Brown Rice cooking ratio
The perfect ratio for brown rice is 2¼ cups of water per cup of rice

Plate, garnish with green onion and serve