Seafood On Rice
|Scallops||1 Pound (500 Gram)|
|Dry white wine||125 Milliliter (0.5 Cup)|
|Water||250 Milliliter (1 Cup)|
|Melted butter||1 Teaspoon (5 Milliliter)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Cooked lobster tails||4 , shelled|
|Butter||40 Milliliter (2.5 Tablespoons)|
|Flour||45 Milliliter (3 Tablespoons)|
|Cumin||1⁄2 Teaspoon (2 Milliliter)|
|Hot light cream||50 Milliliter (0.75 Cup)|
|Lemon||1 , juiced|
|Cooked rice||4 Cup (64 tbs) (For 4)|
Place scallops, wine, water, melted butter, parsley, pepper and lemon juice in saucepan; bring to boil.
Cover saucepan and let stand 2 to 3 minutes on cold burner.
Remove scallops and lobster with slotted spoon and set aside.
Continue cooking liquid in saucepan 2 minutes over high heat.
Set aside as well.
Heat 2 1/2 tbsp (40 ml) butter in second saucepan.
Add flour and cook 1 minute, stirring constantly.
Whisk in reserved cooking liquid from seafood.
Add cumin and cook 1 to 2 minutes over medium heat.
Pour in cream, mix and cook 4 to 5 minutes over very low heat.
Place fish in sauce, mix and correct seasoning.
Simmer 1 to 2 minutes to reheat.