Fragrant scallops and prawns with black rice
Fragrant scallops and prawns with black rice Fragrant scallops and prawns with black rice Sainsbury's magazine Our team of trained chefs and skilled food
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Cooking tools:
- Stove
- Skillet
- Microwave
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Spoon
- Plate
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
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