Shells, surimi with vegetables and rice
Surimi Scallops, Vegetables, and Rice: A Quick and Tasty Delight
These surimi scallops with vegetables and rice are an excellent choice for a delicious lunch or dinner, combining the rich flavor of seafood with the freshness of vegetables. This recipe is not only simple but also very quick, perfect for moments when you want to impress someone special or treat yourself to a tasty dish.
Preparation Time
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Servings: 4
Ingredients
- 500 g frozen scallops
- 250 g surimi (crab sticks)
- 250 g long-grain rice
- 6 garlic cloves
- 2 green garlic stalks
- 2 green onion stalks
- 1 medium tomato
- 1 red bell pepper
- 1 small new carrot
- 1 bunch of fresh parsley
- 50 ml olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Cooking the Rice
1. Boiling the rice: Start by washing the rice under cold water to remove excess starch. Then, in a pot, add the rice along with 500 ml of water and a pinch of salt. Place the pot on the heat and bring to a boil. Once the water starts boiling, reduce the heat to medium and cover the pot. Cook the rice for 15 minutes or until all the water is absorbed. Turn off the heat and let the rice sit covered for a few minutes to fluff up.
Preparing the Seafood
2. Thawing the scallops: The scallops need to be thawed before cooking. You can leave them to thaw in the refrigerator overnight or place them in a bowl of cold water for 30 minutes.
Preparing the Vegetables and Combining Ingredients
3. Cutting the ingredients: Cut the surimi sticks into 3-4 diagonal pieces. Clean and wash the vegetables: slice the carrot, cube the red bell pepper, and slice the garlic cloves, as well as the green onion and garlic, which you will cut into rounds.
4. Sautéing the vegetables: In a large skillet, add the olive oil and heat it over medium heat. Add the sliced garlic cloves and sauté for 1-2 minutes until golden and fragrant. Then add the sliced carrot and red bell pepper, sautéing for another 3-4 minutes.
5. Adding the seafood: Incorporate the chopped tomato, scallops, and surimi. Mix well and allow the dish to cook for 5-7 minutes. Ensure that the scallops are fully cooked and the surimi is heated through.
6. Seasoning: Add salt, pepper, and lemon juice to taste. Mix well and let it simmer for another 2 minutes. Finally, sprinkle the chopped parsley on top.
Serving
7. Rice garnish: Ensure that the rice is ready and fluffy. Use a fork to fluff it gently. Serve the scallop and vegetable mixture over the rice, garnishing with a few lemon slices and fresh parsley.
Practical Tips
- Choosing scallops: Ensure that the scallops are of good quality, and if you choose fresh scallops, make sure they are well cleaned.
- Vegetarian option: If you prefer a seafood-free version, you can replace the scallops with tofu or mushrooms.
- Alternative sides: This recipe can also be served with quinoa or couscous for a slightly different option.
- Recommended drinks: A dry white wine or a fresh fruit cocktail pairs perfectly with this dish.
Nutritional Benefits
- Scallops are an excellent source of protein, vitamin B12, and minerals such as zinc and iron.
- Surimi provides lean protein, being a healthier alternative to fish meat.
- Vegetables offer a rich supply of vitamins, fiber, and antioxidants, contributing to a balanced diet.
Frequently Asked Questions
- Can I use fresh scallops? Absolutely! Fresh scallops provide a richer flavor and texture.
- What other vegetables can I add? You can experiment with peas, zucchini, or mushrooms.
- How can I store leftovers? The dish keeps well in the refrigerator for 2 days, but it's recommended to reheat only the necessary portions.
Surimi scallops, vegetables, and rice is an easy-to-make recipe, full of diverse flavors and textures. Not only is it quick, but it is also healthy, making it the perfect choice for a family meal or an elegant dinner. So, don't hesitate to try this recipe and enjoy the delights it offers!
Boil the rice simply in salted water. The clams are thawed. The surimi sticks are cut diagonally into 3-4 pieces. The vegetables are cleaned and washed. First, lightly sauté the sliced garlic cloves, sliced carrot, diced red pepper, onion, and green onion rings. Add the chopped tomato, clams, and surimi. Season with salt and pepper. Sprinkle fresh parsley on top and add lemon juice to taste. Serve with a side of plain boiled rice.
Ingredients: 500 g clams, 250 g surimi, 250 g long-grain rice, 6 cloves garlic, 2 green garlic stalks, 2 green onions, 1 tomato, 1 red bell pepper, 1 small new carrot, 1 bunch fresh parsley, 1/2 lemon - juice, 50 ml olive oil, salt, pepper
