How To: Make orange scallops with rosemary vapor rice

Make orange scallops with rosemary vapor rice

How to Make orange scallops with rosemary vapor rice

The video shows us how to make a orange scallops with Rosemary vapor rice. Firstly two tablespoons of olive oil is taken and is poured in a fry pan and is heated. And then add half finely chopped shallot. Then lower the flame and soften it. In the mean while the sea scallops which are padded dry, are taken individually and then it is mixed with a mixture of flour, dry pepper, kian pepper and a little bit of sea salt. It will take about five minutes for the scallops to soften up. Once they are softened up they will be remove them with slotted spoon and set them aside and will be used later. After about five minutes the scallops are placed on the pan in a nice even layer and cooked for about 1-2 minutes on one side and then it is poked and turned over and cooked for around 2 minutes on the other side. Then after that the scallops are removed, the orange sauce is prepared and for this add a table spoon of olive oil and then scrap over to collect all the flavor of the scallops left over in the pan. Then add the shallots which were browned earlier and then add a teaspoon of fresh lemon juice. Then add a cup of fresh squeezed orange juice and then add a cup of dry white wine and this is allowed to thicken and get cooked for about 5-10 minutes which will get them reduced to half. Then add the scallops back and rewarm them and cover them with sauce and then they are put on the rosemary vapor rice. With this it's done.

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