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Seafood On Rice Recipe
|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)|
Serving size: Complete recipe
Calories 5221 Calories from Fat 511
% Daily Value*
Total Fat 184 g283.3%
Saturated Fat 54.7 g273.4%
Trans Fat 0 g
Cholesterol 302 mg
Sodium 3269.5 mg136.2%
Total Carbohydrates 398 g132.8%
Dietary Fiber 27.8 g111.3%
Sugars 113.6 g
Protein 171 g341.1%
Vitamin A 63.4% Vitamin C 131.2%
Calcium 55.3% Iron 179.5%
*Based on a 2000 Calorie diet
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.