Scampi are really delicious when baked with garlic, butter, parsley and dill.
Scallops are really delicious when baked with garlic, butter, parsley and dill.
Both are really delicious as such with a tasty risotto made of arborio rice (f.ex spinach or tomato risottos – recipes can be found in my blog).
We happened to have only basmati and jasmine in the kitchen cupboard and so we thought that tomato sauce could be a good addition to rice. And indeed it was!
Recipe for spinach risotto can be found here.
Recipe for tomato risotto can be found here.
PORTION: 2-3 servings
TIME TO MAKE: about 30 minutes
- 3 dl of Basmati or Jasmine rice
- 200 gr scampi
- 200 gr scallops
- 4 garlic cloves
- butter, vegetable oil
- black pepper
- fresh parsley
- fresh dill
- 1 can of crushed tomatoes
- 2 shallots
- 6 garlic cloves
- 1 big red chili pepper
- 1 vegetable bouillon cube
Boil water for rice and add some salt, if you add a vegetable bouillon cube it adds to the taste nicely. Add rice and cook by instructions from the box (for about 15 minutes or until evenly cooked).
Peel and finely cut shallots. Cut chili peppers in small pieces.
Put shallots, chili peppers and crushed garlic clove in a pot and sauté for a while.
Add crushed tomatoes, vegetable bouillon cube and let simmer for about ten minutes.
Melt some butter on a frying pan. Add crushed garlic cloves and herbs. Simmer a while before adding scampi and scallops. Season with salt and black pepper. Fry for 2-3 minutes on both sides until the surface is beautifully brownish.
Serve with rice and tomato sauce. You can pour the frying oil on top of the scampi and scallops if you want to have a bit stronger taste.
Tags: scampi scallops tomato and chili sauce seafood