Seafood On Rice Recipe
Are you looking for best of the best seafood on rice recipe? It is most popularly enjoyed as a main dish. Use the freshest of seafood available to get a great seafood on rice. If you don't want to be a big sinner, don't simply read this seafood on rice recipe, try it as well.
Ingredients
1 lb (500 g) scallops
1/2 cup (125 ml) dry white wine
1 cup (250 ml) water
1 tsp (5 ml) melted butter
1 tbsp (15 ml) chopped parsley
4 cooked lobster tails, shelled
2 1/2 tbsp (40 ml) butter
3 tbsp (45 ml) flour
1/2 tsp (2 ml) cumin
3/4 cup (50 ml) hot light cream
Salt and pepper
juice 1 lemon
Cooked rice for 4
Directions
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.
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.
