| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Madrid | 2 | Servings | |
INGREDIENTS
| 1 | T | Olive Oil |
| 1 | t | Butter |
| 2 | Scallions, sliced w/tops | |
| 1 | Garlic clove, crushed | |
| 1/2 | Green Pepper, chopped | |
| 3 | 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 | T | Lemon juice, fresh |
| 2 | c | Bay Scallops, washed & dried |
| Salt & pepper to taste | ||
| 1 | c | Rice |
| 1 | c | Chicken broth |
| 1 | c | Water |
| 2 | T | Butter |
| 1 | T | Parmesan Cheese |
INSTRUCTIONS
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
A Message from our Provider:
“God Answers Knee Mail”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 388
Calories From Fat: 200
Total Fat: 22.7g
Cholesterol: 37.8mg
Sodium: 775.8mg
Potassium: 961mg
Carbohydrates: 40.2g
Fiber: 7.1g
Sugar: 7.8g
Protein: 10.2g