Seafood On Rice Recipe
Ingredients
| Scallops | 1 Pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Melted butter | 1 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| 4 cooked lobster tails, shelled | ||
| Butter | 2 1/2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Cumin | 1/2 Teaspoon | |
| Light cream | 3/4 Cup (16 tbs) | |
| Juice 1 lemon | ||
| Cooked rice for 4 | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
