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Chef’s RECIPE@ホーム

Quick and easy scallop paella

Seasoned Seafood boil

Main

Wine

Beer

Whisky with Soda

Best party recipe. Good looking and taste amazing!

Processed seafood used

John Amado

Originally from Los Angeles, John Amado is a Southern California based educator and musician. He has degrees in literature and law, and is proud of his Mexican-American heritage. In addition to music, his passion is cooking and he especially loves cooking in the Southwestern, Mexican style. He lives part time in Baja, Mexico.

Servings
Serving 2
Cooking time
20 min
Total servings
Serving 2
Cooking time
20 min

Ingredients

Teriyaki scallop (contains okura and lotus root)
1 pack
Uncooked rice
1 cup
Tomato sauce (cut tomato)
5 tbsp
Garlic
1 clove
Water
200ml
White wine
10ml
Butter
5g
Black pepper
some
A Soup stock cube
1
A Water
300ml
Lemon
1/8

Directions

  1. Place teriyaki scallop in a pan. Add water, white wine and simmer on low heat.
  2. Wait for about 1 minute and remove scallop, okura and rotus root. Then add garlic and butter.
  3. When butter melts, add tomato sauce, uncooked rice and A.
  4. Once boiled, place lid and cook over high heat for 5 minutes.
  5. After 5 minutes, turn down the heat to the lowest and cook for 10 minutes.
  6. After 10 minutes, put scallop, okura, rotus root back in a pan. Sprinkle black pepper and place lid.
  7. Once the ingredients are warm, garnish with lemon and serve.

Remarks

When you first open the package of teriyaki scallop, do not waste sauce included a package. Add everything in a pan.

Best paring with Beer

Best paring with Whisky with Soda