Mango Curry Cream Sauce Prawns and Scallops with Wild Rice Recipe
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!
Ingredients
- Fresh or frozen scallops: 12
- Medium-size prawns: 12
- Broccoli or Romanesco: 12 âflowersâ
- 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
Directions
- -Cook the wild rice in lightly salted water for at least 20 minutes.
- 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
- -Prepare sauce:
- 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.
- While doing this, first boil Romanesco broccoli in slightly saulted water until tender enough ( a couple of minutes). Drain and keep warm.
- 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.
- -Sieve the sauce for smoothness and getting rid of unwanted fibers.
- Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
- Season the sauce with salt, pepper and spices to taste.
- On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
- Pour plenty of sauce all over.
- Finally transfer the wild rice in the middle for good effect!
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 2 servings | |
| Calories 505 | |
| Calories from Fat 416 | 82% |
| Total Fat 47.37g | 59% |
| Saturated Fat 29.77g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 368mg | 15% |
| Potassium 344mg | 10% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 11.58g | 8% |
| Protein 4.75g | 8% |
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