300 g of scallops
1 1/2 teaspoon of salt or to taste
1/4 cup (50 g) of butter
2 tablespoons of lime juice
1 medium onion (100 g), finely chopped
4 slices of cooked bacon
3 cloves of garlic, minced
2 tablespoons of olive oil
1 cup (200 g) of rice
1 teaspoon of ground cumin
1 cup (240 ml) of dry white wine
1 1/2 cups (360 ml) of heavy cream
300 g of scallops
1 1/2 teaspoon of salt or to taste
1/4 cup (50 g) of butter
2 tablespoons of lime juice
1 medium onion (100 g), finely chopped
4 slices of cooked bacon
3 cloves of garlic, minced
2 tablespoons of olive oil
1 cup (200 g) of rice
1 teaspoon of ground cumin
1 cup (240 ml) of dry white wine
1 1/2 cups (360 ml) of heavy cream
Season the scallops with half the salt, mix and divide into three portions
In a medium skillet, melt the butter over medium heat
Increase the heat and fry one portion of scallop at a time until golden brown, transferring it to a plate
After frying the last portion, place the scallops back in the skillet, add lime juice and stir quickly
Turn off the heat, remove the scallops and reserve the sauce in the skillet. Reserve
In a medium saucepan, fry the onion, bacon, and garlic in olive oil over medium heat until golden brown
Add the rice and cumin, mixing well
Pour in the white wine and let it simmer until evaporated
Add the heavy cream and cook until the rice is almost tender
Add the remaining salt and the resulting sauce from cooking the scallops, cover and cook until the rice is al dente
Add the scallops and serve
856 calories per serving
