| 162 | 163 | 164 | 165 | 166 |
| 1 | 54 | 109 | 163 | 217 |
|
Scallops and Wild Rice
1
1
1
1
1
(6 ounce) package long−grain and wild rice mix
/4 cup butter or margarine, melted
/4 cup fresh lemon juice
/2 teaspoon celery salt
pound fresh sea scallops, drained
Cook rice according to package directions; set aside. Combine butter, lemon juice and celery salt in a
large skillet; bring mixture to a boil. Add scallops and cook over high heat, stirring constantly, 6 to 8
minutes, until scallops are done.
Serve over cooked wild rice.
Yields 3 to 4 servings.
Scallops and Wild Rice
154
Page
Quick Jump
|