May 20, 2007 Speedy Scallops with Rice

Easy Tastebud Delights

5.20 Edition (May 20, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

Quite often, bay scallops are on sale at the grocery store, (they are the tiny sweet ones). This recipe can also be made with diced chicken or medium shelled shrimp. The instant rice can also be replaced with a flavoured rice package or quick cooking brown rice, (2-1/2 cups water to 1 cup rice). I love Zatarains and often serve the jambalaya as a side dish. If you don't have green onion, you can substitute 1 cooking onion, diced largely. Enjoy!

Speedy Scallops with Rice

2 cups water
2 cup instant rice
1 tbsp. olive oil
1 medium red pepper, cut into bite size pieces
1 medium green pepper, cut into bite size pieces
1/2 cup sliced green onions
1 tsp. minced garlic
1 lb. bay scallops
1 tbsp. flour
1 cup diced tomatoes, liquid reserved
1 tsp. dried or 1 tbsp. fresh basil

1. In medium saucepan, bring water to a boil. Add rice, stir, cover and remove from the heat.

2. In a large skillet, heat oil over medium high heat. Add peppers, onions and garlic. Stir until tender, about 3 minutes.

3. In a shallow pie pan or piece of waxed paper combine scallops and flour. Toss to coat. Add scallops to skillet. Cook, stirring for 1 minute. Add tomatoes with liquid, cook until thickened, about 4 minutes. Add basil to skillet. Place rice on a platter and spoon scallop mixture over rice. Serve immediately.

Serves 4

Prep Time: 15 minutes
Cooking Time: 10 minutes

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