Saucy Scallops And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Rice, Seafood | 2 | Servings | |
INGREDIENTS
| 1 | Jalapeno chili, stem and | |
| seeds removed | ||
| 1 | Onion, chopped | |
| 1 | Garlic clove, chopped | |
| 3 | T | Margarine |
| 16 | oz | Tomatoes, can chopped |
| 2 | T | Lemon juice |
| 1 | Celery stalk, chopped | |
| 2 | T | Orange liqueur OR, orange |
| juice | ||
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | lb | Bay scallops |
| 2 | T | Parsley |
| Rice, cooked hot |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 0mg
Sodium: 1711.9mg
Potassium: 805.5mg
Carbohydrates: 40.2g
Fiber: 4.7g
Sugar: 21.5g
Protein: 3.7g