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Seafood On Rice

American.Kitchen's picture
  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)
  Salt To Taste
  Pepper To Taste

Place scallops, wine, water, melted butter, parsley, pepper and lemon juice in saucepan; bring to boil.
Add lobster.
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.

Recipe Summary

Main Dish

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