| 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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