Scallop Brochettes with Shrimp Sauce Recipe
Summary
Difficulty LevelVery EasyHealth IndexJust Enjoy
Ingredients
| SAFFRON RICE | ||
| Long grain rice | 1 1/2 Cup (16 tbs) | |
| Chicken stock | 3 Cup (16 tbs) | |
| Good pinch of saffron threads | ||
| BROCHETTES | ||
| 24 large or sea scallops, about 4 lb, well thawed if frozen | ||
| Lemon juice | 1 | |
| Olive oil | 4 Tablespoon | |
| 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill | ||
| SHRIMP SAUCE | ||
| Butter | 3 Tablespoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Fish stock | 2 1/2 Cup (16 tbs) | |
| Dry white wine | 5 Tablespoon | |
| Heavy cream | 3 Tablespoon | |
| 1 lb cooked peeled shrimp | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the rice into a large saucepan with the chicken stock, saffron and seasoning.
Bring to a boil and stir, then reduce the heat, cover and simmer gently until the rice is cooked and all of the stock has been absorbed.
Transfer the rice to a bowl.
Allow to cool, then cover and set aside until needed.
Clean the scallops thoroughly, then pat dry with paper towels.
Put the lemon juice into a large shallow dish, season well with salt and pepper and stir until the salt dissolves.
Stir in the olive oil and dill.
Add the scallops to the marinade and turn them until they are evenly coated.
Cover and put in a cool place to marinate for about 1 1/2 hours.
About 30 minutes before serving, reheat the rice, covered, in a hot oven.
Alternatively, the rice can be reheated in the microwave, at full power, for 3-4 minutes.
To make the shrimp sauce, melt the butter in a saucepan, then stir in the flour.
Gradually stir in the fish stock.
Bring the sauce to a boil, stirring all the time, then reduce the heat and simmer for about 20 minutes, stirring frequently.
Season the sauce well with salt and pepper.
Stir in the white wine and the cream.
Add the shrimp to the sauce and heat gently for about 5 minutes, just until the shrimp are thoroughly heated through.
Do not overcook the shrimp, as this will make them toughen.
Meanwhile, thread the scallops onto short skewers, two to each skewer.
Cook the scallop brochettes under a hot broiler for about 6-8 minutes, turning them halfway through cooking, and basting occasionally with the marinade.
Do not overcook the scallops, as they too will toughen.
To serve, spoon a small bed of saffron rice onto twelve individual heated serving plates.
Place the brochettes on top of the rice.
Pour the shrimp sauce into a hot serving bowl or jug and serve immediately.
Bring to a boil and stir, then reduce the heat, cover and simmer gently until the rice is cooked and all of the stock has been absorbed.
Transfer the rice to a bowl.
Allow to cool, then cover and set aside until needed.
Clean the scallops thoroughly, then pat dry with paper towels.
Put the lemon juice into a large shallow dish, season well with salt and pepper and stir until the salt dissolves.
Stir in the olive oil and dill.
Add the scallops to the marinade and turn them until they are evenly coated.
Cover and put in a cool place to marinate for about 1 1/2 hours.
About 30 minutes before serving, reheat the rice, covered, in a hot oven.
Alternatively, the rice can be reheated in the microwave, at full power, for 3-4 minutes.
To make the shrimp sauce, melt the butter in a saucepan, then stir in the flour.
Gradually stir in the fish stock.
Bring the sauce to a boil, stirring all the time, then reduce the heat and simmer for about 20 minutes, stirring frequently.
Season the sauce well with salt and pepper.
Stir in the white wine and the cream.
Add the shrimp to the sauce and heat gently for about 5 minutes, just until the shrimp are thoroughly heated through.
Do not overcook the shrimp, as this will make them toughen.
Meanwhile, thread the scallops onto short skewers, two to each skewer.
Cook the scallop brochettes under a hot broiler for about 6-8 minutes, turning them halfway through cooking, and basting occasionally with the marinade.
Do not overcook the scallops, as they too will toughen.
To serve, spoon a small bed of saffron rice onto twelve individual heated serving plates.
Place the brochettes on top of the rice.
Pour the shrimp sauce into a hot serving bowl or jug and serve immediately.
Chef
