RUMAKI (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)
Make and share this Rumaki (Chicken Livers, Sea Scallops or Both) recipe from Food.com.
Provided by Alan Leonetti
Categories Chicken Livers
Time 45m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Place bacon strips on frying pan with low flame and cover pan.
- Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
- While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
- When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
- Slice the chicken livers and scallops into somewhat flat pieces.
- Take a piece of chicken liver or scallop, and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers, scallops, and bacon are gone. Set the cookie sheet with all of the Rumaki aside.
- About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place for serving.
Nutrition Facts : Calories 5333.1, Fat 434.7, SaturatedFat 143.7, Cholesterol 2337.3, Sodium 16678.3, Carbohydrate 48.8, Fiber 4.2, Sugar 10, Protein 275.2
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maribeth santos
[email protected]Overall, this recipe was a bit disappointing. I wouldn't recommend it.
Munna Hossen
[email protected]The sauce was a bit too thick. I would recommend adding a little bit of water to thin it out.
Abrian Soto
[email protected]The chicken livers were a bit overcooked. I would recommend cooking them for a shorter amount of time.
nabatanzi lamulatu
[email protected]This recipe is a bit too salty for my taste. I would recommend using less soy sauce.
Noyon Ahmad
[email protected]I would definitely recommend this recipe to anyone who loves chicken livers or sea scallops.
Ebrahim Khan
[email protected]The sea scallops were a bit pricey, but they were worth it. They added a delicious flavor to the dish.
Misty Jahan
[email protected]I've never cooked chicken livers before, but this recipe made it easy. They were cooked perfectly and were very tender.
Lenworth Brady
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Briget Starnes
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Ray Kawaida
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and elegant dish.
Jalion Cris
[email protected]I love that this recipe can be made with either chicken livers or sea scallops. It's a great way to switch things up.
Nabeel Chohan
[email protected]The sauce is what really makes this dish. It's so flavorful and rich.
Alex Abdoulaye
[email protected]This is a really easy recipe to follow. I was able to make it in under an hour.
Alf Mumby
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover chicken livers and sea scallops.
snow claws
[email protected]This recipe was a hit at my party! The chicken livers and sea scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.