Fragrant scallops and prawns with black rice
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Dan Jones
Fragrant scallops and prawns with black rice
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
456Kcal
Fat
11gr
Saturates
2gr
Carbs
49gr
Sugars
2gr
Fibre
4gr
Protein
39gr
Salt
0.8gr
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.
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.
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
- 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.
- 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.
- 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!
