Seafood Rice Medley
|Scallops||1 Pound (Rinsed In Cold Water)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Caraway seed||2 Teaspoon|
|Chopped onion||2 Tablespoon|
|Tart red apples||3 Medium, washed cored and diced|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Salted almonds||1⁄2 Cup (8 tbs), chopped|
|Condensed cream of celery soup||1 Can (10 oz)|
Pour 1 quart boiling water over scallops and salt in a saucepan.
Cook, covered, until scallops are just tender.
Remove from stock with a slotted spoon.
Cut scallops into halves; set aside.
To the stock, add sliced onion, garlic, cloves, peppercorns, and caraway seed.
Simmer, covered, about 10 minutes.
Meanwhile, rinse shrimp under running cold water; remove shells and devein shrimp.
Bring stock to boiling; add shrimp and simmer, covered, 3 to 5 minutes, or until shrimp are plumped and turn pink.
Drain in a colander; reserve 1 1/3 cups of the stock.
Remove shrimp from colander, with some of the caraway seeds adhering to them.
Discard the remaining spices.
Spoon scallops and shrimp equally into 8 buttered individual casseroles; set aside.
Heat butter in a large heavy skillet.
Add chopped onion and cook about 3 minutes.
Add apples and drizzle with lemon juice and brown sugar; toss mixture to blend.
Remove from heat.
Add the cooked rice and almonds; toss lightly with a fork to blend thoroughly.
Spoon mixture into the casseroles.
Stir the reserved stock into soup; bring to boiling, stirring frequently.
Pour over mixture in casseroles.
Set in 350 F oven about 25 minutes, or until thoroughly heated.