Saucy scallops and rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jalapeno chili; stem and seeds removed | |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; chopped | |
| 3 | tablespoons | Margarine |
| 16 | ounces | Tomatoes (can); chopped |
| 2 | tablespoons | Lemon juice |
| 1 | Celery stalk; chopped | |
| 2 | tablespoons | Orange liqueur OR; orange juice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | pounds | Bay scallops |
| 2 | tablespoons | Parsley |
| Rice; cooked; hot | ||
Directions
PATTI - VDRJ67A
Melt margarine and add chili, onion and garlic. Cook until tender. Add everything but scallops, parsley and rice. Bring to a boil, reduce heat and simmer for 15 minutes. Add scallops and parsley, again heat to boil; reduce heat, cover and simmer for 5 minutes. Serve over hot cooked rice.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998