Saucy scallops and rice

2 Servings

Ingredients

Quantity Ingredient
1 Jalapeno chili; stem and seeds removed
1 medium Onion; chopped
1 Garlic clove; chopped
3 tablespoons Margarine
16 ounces Tomatoes (can); chopped
2 tablespoons Lemon juice
1 Celery stalk; chopped
2 tablespoons Orange liqueur OR; orange juice
1 teaspoon Salt
¼ teaspoon Pepper
½ pounds Bay scallops
2 tablespoons Parsley
Rice; cooked; hot

Directions

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@...> on May 17, 1998

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