Connola's scallops madrid over rice

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
1 teaspoon Butter
2 larges Scallions; sliced w/tops
1 large Garlic clove; crushed
½ Green Pepper; chopped
3 larges Tomatoes; chopped
¼ cup Basil; chopped*
1 dash Cayenne pepper; (optional)
¼ cup Sake; or dry sherry
¼ cup Parsley; chopped*
2 tablespoons Lemon juice; fresh
2 cups Bay Scallops; washed & dried
Salt & pepper to taste
1 cup Rice
1 cup Chicken broth
1 cup Water
2 tablespoons Butter
1 tablespoon Parmesan Cheese

Directions

RICE

Saute garlic, scallions and green pepper in oil and butter until tender, but not soft. Add tomatoes, salt & pepper, & lemon juice and cook until tomatos release juice and begin to thicken. Add scallops, parsley & basil and cook until scallops are done. You should have a soupy consistency.

Serve over rice cooked in chicken broth (or boullion) and water. Add parmesan and butter to cooked rice. NOTE: If using dried herbs, use 1 tsp each and add with tomatos. You can also use fresh parsley or basil for garnish. From: Connie Rizzo

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998

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