Description
Don't want to sound rude, but the idea of this recipe is completely my own, never seen anything like it, although I do not deny that such may already be. Marine theme is very close to me, because I live in the far East. Among the friends and relatives of many of the sailors, that they I want to dedicate this recipe. I hope he will enjoy You and Your men, as well as decorate Your holiday table.
Ingredients
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Wild rice
100 g
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Figure
125 g
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Scallop
400 g
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Dry white wine
50 ml
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Cream
100 ml
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Onion
1 piece
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Cheese
50 g
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Butter
50 g
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Black pepper
-
Salt
-
Water
550 ml
Cooking
Take the wild rice "bubble" from "Mistral". Cook according to the instructions on the package. Fill with water 1 to 3, bring to the boil and cook for about 50 minutes with the lid closed on slow fire.
Take the rice "Indica", white long grain from "Mistral", I Want to emphasize this figure, it looks nice garnish, multi-purpose, it can be long to store and freeze. Also cook according to instructions. Fill with water 1: 2, bring to the boil and cook for 20 minutes with the lid closed on slow fire.
At the same time get frozen comb, and leave it to unfreeze, it should thaw on their own.
White rice ready.
Wild rice is ready. Oil into the porridge do not put, though, and say "porridge oil will not spoil", it will be enough sauce. Also, do not put salt, but that's to your taste.
Take the form with a hole in it, put inside a plastic wrap.
And begin to lay out layers of rice: wild, white, wild, white. Wild rice is not sticky, falls apart by itself, the form does not hold, but with white rice it retains its shape. Slightly we stamp Fig.
Take a large serving dish and it is gently overturn the form with rice. Here's a "striped" beauty out.
Now for the sauce of the scallops. This thawed the scallops soak a tissue so there is less moisture, and fry in butter, literally 1 minute on each side.
Chop finely onions.
Add the onions to the scallop and fry for 1 more minute.
Add salt to taste, freshly ground black pepper, dry white wine, cream and grated cheese (my favorite cheese), mix everything, cover with a lid and simmer for 2 minutes. The sauce is ready.
Hot sauce poured into the middle of the rice ring. Our dish is ready! Bon appetit!
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