Rival 4450 - More Fish and Seafood Recipes; Scallops, Trout, Salmon, and Paella

Fishand Seafood
Parmesan Scallops
(Serves
4)
1/4 cup butter or margarine,
melted
1 teaspoon cornstarch
1112pounds shucked sea scallops,
cut in 2 or 3 slices
3 green onions, finely chopped
2 tablespoons fresh minced
parsley or 2 teaspoons dried
parsley flakes
1/4 cup ,white wine
2 tablespoons grated
Parmesan cheese
• Combine melted butter and com-
starch in rice bowl. Stir to blend
well. Add remaining ingredients
except cheese. Cover rice bowl with
aluminum foil. Cover and steam.
Water:
1 cup Time: 19-22 min.
• Uncover and stir well. Sprinkle with
cheese. Recover with foil. Coverand
steam. Water: 1/2cup
Time: 10-12 min.
Trout With Herb Stuffing
(Serves 2-3)
2 to 3 pan-dressed trout, fresh or
thawed
II. teaspoon salt
2 cups herb stuffing
113cup butter or margarine,
melted
1/2 cup sliced fresh mushrooms
113cup sliced green onion
I tablespoon chopped parsley
I tablespoon chopped pimento
2 teaspoons lemon juice
1/4teaspoon margarine
• Wash and dry trout. In mixing bowl,
combine remaining ingredients.
Stuff fish and place in steamer bas-
ket. Cover and steam. Water: 11/2
cups Time:
26-30 min.
14
Salmon With Wine Sauce
(SerVes4)
4 salmon steaks, I-inch thick
2 tablespoons melted butter or
margarine
2 tablespoons white wine
I tablespoon fresh minced
parsley
I small clove garlic, minced
1/2 teaspoon salt
• Arrange steaks in rice bowl.
Combine all remaining ingredients
and pour over fish. Cover and
steam. Water: 1 cup Time: 19-22
min.
Spanish Paella
(Serves 4-6)
1 pound chicken pieces
1/4cup flour, seasoned with salt
and pepper
1/4cup olive or salad oil
2 carrots, peeled and sliced
into 1/2-inchpieces
1/2 cup chopped onion
1 stalk celery, with leaves
1 cup chicken broth
1 clove garlic, minced
2 tablespoons chopped
pimento
lJ4 teaspoon ground oregano
1/4 teaspoon ground saffron
1/2 cup raw converted rice
1 package (9 ounces) frozen
artichokes
8 ounces fresh or frozen
shelled shrimp
6 small clams in shells, washed
• Coat chicken with flour. In skillet,
brown chicken in hot oil for 20 min-
.utes. In rice bowl, combine remain-
"'ing ingredients except artichokes,
shrimp and clams. Place chicken
pie<;es on top. Cover and steam.
W~~er: 2 % cups Time: 44-45 min.
• Adtl artichokes, shrimp and clams.
Cover and steam. Water: 213cup
Time: 14-16 min.