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Fragrant scallops and prawns with black rice


Serves: 2
timePrep time: 5 mins
timeTotal time:
Fragrant scallops and prawns with black rice
Recipe photograph by Dan Jones

Fragrant scallops and prawns with black rice


Serves: 2
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
456Kcal
Fat
11gr
Saturates
2gr
Carbs
49gr
Sugars
2gr
Fibre
4gr
Protein
39gr
Salt
0.8gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 x 250g sachet precooked Gallo venere riso nero
  • juice of ½ lemon
  • 1 tbsp olive oil
  • 1 x 180g pack raw king prawns
  • 2 garlic cloves, finely chopped
  • ½ tsp grated root ginger
  • 1 tsp finely chopped red chilli
  • 2 spring onions, thinly sliced
  • 1 x 160g pack raw Patagonian scallops
  • few sprigs of coriander

Step by step

  1. Open the rice sachet; add the lemon juice and 2 tablespoons water. Heat for 2 minutes in the microwave or cook according to the pack instructions.
  2. Heat the olive oil in a frying pan, add the raw prawns and cook for 1 minute. Add the garlic, ginger, chilli, spring onions and scallops and cook for 2 minutes, over a medium-high heat, stirring occasionally. Don't overcook it or the seafood will become tough.
  3. Divide the rice between two serving plates, top with the scallop and prawn mixture and add a few coriander leaves.
Chef quote
Yes, you can get dinner on the table in 10 minutes!

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