Title: Connola's Scallops Madrid over Rice
Categories: None
Yield: 2 Servings

1 tb Olive Oil
1 ts Butter
2 lg Scallions; sliced w/tops
1 lg Garlic clove; crushed
1/2 Green Pepper; chopped
3 lg Tomatoes; chopped
1/4 c Basil; chopped*
1 ds Cayenne pepper; (optional)
1/4 c Sake; or dry sherry
1/4 c Parsley; chopped*
2 tb Lemon juice; fresh
2 c Bay Scallops; washed & dried
Salt & pepper to taste

------------------------------------RICE------------------------------------
1 c Rice
1 c Chicken broth
1 c Water
2 tb Butter
1 tb Parmesan Cheese

Saute garlic, scallions and green pepper in oil and butter until tender,
but not soft. Add tomatoes, salt & pepper, & lemon juice and cook until
tomatos release juice and begin to thicken. Add scallops, parsley & basil
and cook until scallops are done. You should have a soupy consistency.
Serve over rice cooked in chicken broth (or boullion) and water. Add
parmesan and butter to cooked rice. NOTE: If using dried herbs, use 1 tsp
each and add with tomatos. You can also use fresh parsley or basil for
garnish. From: Connie Rizzo
Posted to MC-Recipe Digest by Nancy Berry on May 17,
1998