Rice with Scallops

By Roxanna Salaverry

Manos Morenas Catering

www.madeinperumagazine.com

Ingredients

600 grs. of scallops.

4 cups of cooked rice.

1 red onion in brunoise.

1 tomato in brunoise.

3 cloves of mild garlic.

1 chopped pepper VERY RED.

1 spoon of coriander.

Paprika powder.

2 ounces of White wine.

1 ounce of oil.

½ spoon of dry oregano.

2 ounces  of Chicken consommé.

2 ounces of liquid achiote. (achiote oil= brown a little bit the achiote with oil and strain).

Preparation

Prepare a dressing with onion, tomato, garlic, minced pepper, paprika powder and season. Sauté and flambé with white wine. Add chicken consommé, cooked rice, chopped coriander and liquid achiote.

SAUTÉE THE SHELLS IN A SAUCEPAN ALMOST WITHOUT OIL AT VERY HIGH FIRE JUST TO BROWN.

TO SERVE ADD THE DRESSING.

Save the big complete scallops with shell and all, sauté them with butter and flambé them with cognac.