Cajun scallops and rice

Here is one of those recipes that will be "on deck" for a long time, not because it looks less delicious than any of the other recipes, but because it is one of that special occasion recipes. Due to Eric's lack of interest in sea food there is no way this will be in the normal weeknight dinner rotation, but I am determined to sneak it into my life somehow!

What you'll need:
2 Tbsp butter
3 scallions

1 jalapeno, seeded and chopped
1 cup white rice
1 bay leaf
4 cups frozen chopped greens, such as collards or kale, squeezed dry
1 lb medium sea scallops, foot muscle removed
1/2 tsp Cajun seasoning
2 Tbsp vegetable oil
1/2 cup chopped fresh parsley
lemon wedges

1. Melt butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally until softened. Add 1 1/2 cups water, the rice, bay leaf and a pinch of salt. Increase heat to medium-high heat and bring to a simmer. Reduce the heat to low, stir then cover and simmer until rice is tender and the water is absorbed. Remove from the heat and stir in the greens.
2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down, cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
3. Stir in the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

It is so beautiful...