| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Rice | 2 | Servings | |
INGREDIENTS
| 1 | Jalapeno chili; stem and seeds removed | |
| 1 | md | Onion; chopped |
| 1 | Garlic clove; chopped | |
| 3 | tb | Margarine |
| 16 | oz | Tomatoes (can); chopped |
| 2 | tb | Lemon juice |
| 1 | Celery stalk; chopped | |
| 2 | tb | Orange liqueur OR; orange juice |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | lb | Bay scallops |
| 2 | tb | Parsley |
| Rice; cooked; hot |
INSTRUCTIONS
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@prodigy.net> on May 17, 1998
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