Connola's Scallops Madrid over Rice
| Yield: | 2 Servings |
| Categories: |
| 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 |