Esta es una exhibición prevé de cómo se va ver la receta de 'Mango Curry Cream Sauce Prawns and Scallops with Wild Rice' imprimido.

Receta Mango Curry Cream Sauce Prawns and Scallops with Wild Rice
by Robert-Gilles Martineau

Mango Curry Cream Sauce Prawns and Scallops with Wild Rice

Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Calificación: 4/5
Avg. 4/5 3 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 2

Wine and Drink Pairings: Japanese sake, Wine

Ingredientes

  • Fresh or frozen scallops: 12
  • Medium-size prawns: 12
  • Broccoli or Romanesco: 12 “flowers”
  • Basil leaves: 12
  • finely chopped red and yellow pimento: 4 large tablespoons
  • Wild rice: 1 cup (200cc)
  • 1 large mango: cut in small cubes
  • Lemon juice: 1 large tablespoon
  • Fresh cream: 1 cup (200cc)
  • White wine a quarter of a cup (50cc)
  • Chopped Shallots: 1 large
  • Chopped garlic: 1 clove
  • Curry mix powder (or paste) 2 large tablespoons
  • Salt, pepper (and spices to taste)
  • White Butter: 1 large tablespoon
  • Chicken stock: half a cup (100cc)
  • Olive oil: 2 large tablespoon

Direcciones

  1. Cook the wild rice in lightly salted water for at least 20 minutes.
  2. Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. keep warm
  3. Prepare sauce:
  4. Pour oilive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
  5. While doing this, first boil Romanesco broccoli in slightly saulted water until tender enough ( a couple of minutes). Drain and keep warm.
  6. In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
  7. Sieve the sauce for smoothness and getting rid of unwanted fibers.
  8. Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
  9. Season the sauce with salt, pepper and spices to taste.
  10. On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
  11. Pour plenty of sauce all over.
  12. Finally transfer the wild rice in the middle for good effect!
  13. Enjoy!