Ingredients
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Ingredients for the Scallops:
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14 Scallops
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1 tbsp Olive oil
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1/2 tbsp A.P. Flour
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Zest and Juice of a Lemon
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1 cup of Vegetable Broth (1 Vegetable stock Cube dissolved in 1 cup of Water
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2 tbsp Parsley, chopped
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Salt
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Ground Black Pepper
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Ingredients for the Rice:
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1 cup of Parboiled Rice
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1 tbsp Olive oil
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1/2 Carrot, cut into small cubes
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1/2 cup of Peas
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1/2 bowl of canned Sweet Corn
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2 cups of Water
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1 Vegetable stock cube
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Salt
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Ground Black Pepper
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Ingredients for the Rice:
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1 cup of Parboiled Rice
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1 tbsp Olive oil
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1/2 Carrot, cut into small cubes
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1/2 cup of Peas
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1/2 bowl of canned Sweet Corn
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2 cups of Water
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1 Vegetable stock cube
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Salt
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• Ground Black Pepper
Instructions
Pour the olive oil into a saucepan and sauté the carrot for a minute. Add the sweet corn and peas and mix.
Add the rice, water and season with salt and pepper. Add the vegetable broth and bring to a boiling point. Cook for another two minutes and remove it from the heat. Cover and set aside for about 20 minutes, until the rice is cooked.
Pour the olive oil into a pan and place over high heat until the pan heats up well. Add the scallops and cook for about a minute on each side. When lightly brown, remove from the pan. In the same pan, pour the lemon juice and zest and mix. Add the flour and cook for a few seconds. Then add the vegetable broth and cook until the sauce thickens. Season with salt and pepper, add the scallops and parsley and mix.
