One of the Healthy recipes: Creole Scallops Recipe
Ingredients:1 1/4 cups long-grain and wild-rice mix284 mL can undiluted chicken broth4 large tomatoes12 large sea scallops, patted dry1 tsp salt1/4 cup butter3 tbsp all purpose flour236 mL bottle clam juice4 garlic cloves, minced2 celery stalks, chopped1 large onion, chopped1 green pepper, chopped4 sprigs thyme2 bay leaves2 tsp Tabasco sauce1/4 cup chopped parsleyDirections:1. Combine rice with broth and 2 cups of water in a large saucepan and set over high. Bring to a boil, then reduce heat to low. Simmer, covered, until liquid is absorbed, about 30 min.2. Grate unpeeled tomatoes using a box grater into a large bowl. As you get close to the stem, the peel will be easily removed. Discard peel. Pour tomato pulp into a strainer and drain. Discard juices. Set aside.3. Season scallops with 1/2 tsp salt and pepper. Melt 2 tbsp butter in a large, deep non-stick frying pan over medium high. Add scallops. Cook until dark golden, about 2 min per side. Transfer to a plate and cover with a piece of foil to keep warm.4. Add remaining butter to pan along with flour. Whisk to mix. Cook until mixture smells nutty, about 1 min. Add clam juice, then scrape up brown bits from pan bottom. Stir in garlic, celery, onion, pepper, tomatoes, thyme, bay and remaining salt. When mixture starts to boil, reduce heat to medium. Gently boil, covered, 10 to 12 min. Remove thyme sprigs and bay leaves. Stir in Tabasco and parsley. Scoop sauce into 6 dishes, then top with rice. Lay 2 scallops over-top.
Below is a recipe video that can be considered as one of the healthy meals.-
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