| 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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