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