| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Madrid | 2 | Servings | |
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 | ts | Butter |
| 2 | lg | Scallions; sliced w/tops |
| 1 | lg | Garlic clove; crushed |
| 1/2 | Green Pepper; chopped | |
| 3 | lg | Tomatoes; chopped |
| 1/4 | c | Basil; chopped* |
| 1 | ds | Cayenne pepper; (optional) |
| 1/4 | c | Sake; or dry sherry |
| 1/4 | c | Parsley; chopped* |
| 2 | tb | Lemon juice; fresh |
| 2 | c | Bay Scallops; washed & dried |
| Salt & pepper to taste | ||
| 1 | c | Rice |
| 1 | c | Chicken broth |
| 1 | c | Water |
| 2 | tb | Butter |
| 1 | tb | Parmesan Cheese |
INSTRUCTIONS
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@prodigy.net> on May 17, 1998
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