+6
Большая Тёрка / Клубы / Кулинары / Личная лента Madhusingh /
Fill broiler with preheat.
Place the olive oil and asparagus spears in a large skillet over medium heat. Cook for about 5 minutes, until asparagus is crisp‑tender. Set back, and cover to warm up.Add more oil to the skillet, if necessary, and add Provence onion and herbs for about 10 minutes, until the onion is soft. Set back, and cover to warm up.
If required, add more oil to the skillet and saute the shiitake mushrooms until the mushrooms are softened. Set back, and cover to warm up.
If required, add more oil to the skillet and saute the bell peppers until they are slightly soft but still crisp. Set back, and cover to warm up.
If required, add more oil to the skillet and saute the shrimp until just done. Set back, and cover to warm up.
If required, add more oil to the skillet and saute the sea scallops until just cooked.
Broil lobster tails, crispy until just crispy.
To serve, place a bed of tumeric rice on a large platter. Set asparagus around rice foundation. Place the onions over rice. Place on top of onions shiitakes. Place the peppers with bell around the rice leg. Place the shrimp over the shiitakes. Place scallops around the crevices. Place lobster tails against the rice on the extreme left and right sides Pour clarified butter over the lobster tails and seafood remaining. Remove green onions to garnish.
A Statement from Cook
Prepare rice as indicated by packet, adding 2 teaspoons of tumeric when the cooking liquid begins to simmer.
