Curry scallop skewers

Ingredients

  • 12 scallops
  • 120 g of semi-complete rice
  • 15 g of butter
  • 16 slices of chorizo
  • 1 tablespoon(s) sesame seeds
  • 100 g thick crème fraîche
  • 4 sprigs of coriander
  • a few threads of saffron

Preparation

  1. Soak the saffron threads in 2 tbsp. tablespoons of lukewarm water.

  2. Rinse the rice and cook it according to the package directions.

  3. Meanwhile, clean the scallops well under cold water and place them on absorbent paper.

  4. Melt the butter in a large skillet.

  5. Sear the scallops over high heat for 2 minutes on each side. Keep warm. In the same pan, add the slices of chorizo ​​and brown them for 1 minute.

  6. Make 4 skewers, alternating slices of chorizo ​​and scallops. Sprinkle with sesame seeds. Salt, pepper.

  7. Still in the same pan, add the rice and coat it with the cooking juices. Pour in the cream and saffron water. Mix well. Adjust the seasoning, sprinkle with chopped coriander and serve immediately with the skewers.

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