Description
This recipe I saw in an Italian coffee shop in our Seaside capital of Vladivostok. I agree that for many, the scallop problem. But if You still manage to find it, you will certainly try. In a pinch you can substitute squid. It's just perfect for a romantic dinner.
Ingredients
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Figure
1 pack
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Scallop
100 g
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Cream
100 ml
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Butter
20 g
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Garlic
1 tooth
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Cheese
50 g
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Seasoning
0.5 tsp
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The mixture of peppers
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Salt
Cooking
Take the rice bags Indica Gold from the "Mistral" and cook according to instructions 30 minutes.
While cooking the rice, take the frozen scallops, let it thaw out on their own, soak a paper towel.
In a pan put the butter, melt, add chopped garlic slices and fry for about a minute until light aroma.
Put in a pan the scallops and fry, stirring, until it will turn brown, about 2 minutes.
Pour cream, add salt, Italian or Provencal herbs, stir and ovarium a few minutes until it thickens.
Take a plate, put it in a bag of ready rice.
On top of the rice put the scallops in the sauce.
Sprinkle the top with grated cheese and put in heated to 220 degrees oven up, under the grill. Keep in the oven for 3-5 minutes to melt cheese.
The dish is served hot, sprinkled with freshly-ground mixture of peppers. Bon appetit!
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