Charred Scallops with Shallot

Baja-inspired comfort food: tender scallops paired with shallot and rutabaga and jasmine rice, finished with mint and a hit of cajun seasoning. 1. Pat the scallops dry and season with salt, cajun seasoning. 2. Heat truffle oil in a heavy pan and braise the scallops until it develops a deep golden crust, about 13 minutes. 3. Add shallot and rutabaga to the pan and cook until just tender, stirring in mint for fragrance. 4. Cook the jasmine rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.