Seafood On Rice Recipe


MethodMain Ingredient


 Scallops1 Pound (500 Gram)
 Dry white wine125 Milliliter (0.5 Cup)
 Water250 Milliliter (1 Cup)
 Melted butter1 Teaspoon (5 Milliliter)
 Chopped parsley15 Milliliter (1 Tablespoon)
 Cooked lobster tails4 , shelled
 Butter40 Milliliter (2.5 Tablespoons)
 Flour45 Milliliter (3 Tablespoons)
 Cumin1⁄2 Teaspoon (2 Milliliter)
 Hot light cream50 Milliliter (0.75 Cup)
 Lemon1 , juiced
 Cooked rice4 Cup (64 tbs) (For 4)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


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.