Buttered Scallops Recipe
Ingredients
| Long-grain rice - 6 oz | ||
| Scallops | 8 | |
| Flour | 1 Teaspoon (Leveled), seasoned | |
| Butter | 6 Ounce | |
| Onion | 1 | |
| Bacon rashers | 4 | |
| Peas | 1 Small | |
| Lemon wedges - few | ||
Directions
MAKING
1) In a pan, boil the rice in water for 11 to 12 minutes, drain thoroughly.
2) Dredge the scallops in the flour until thoroughly coated.
3) In a large pan, saute the onion and bacon in 4 oz butter.
4) Stir in the cooked rice and peas and cook over a low heat for few minutes.
5) In another pan, saute the scallops in 2 oz butter over a low heat for 5 to 6 minutes, turning once.
6) In a large serving dish, transfer the rice mixture and top with the sauteed scallops.
SERVING
7) Garnish the Buttered Scallops with a few lemon wedges and serve immediately.
1) In a pan, boil the rice in water for 11 to 12 minutes, drain thoroughly.
2) Dredge the scallops in the flour until thoroughly coated.
3) In a large pan, saute the onion and bacon in 4 oz butter.
4) Stir in the cooked rice and peas and cook over a low heat for few minutes.
5) In another pan, saute the scallops in 2 oz butter over a low heat for 5 to 6 minutes, turning once.
6) In a large serving dish, transfer the rice mixture and top with the sauteed scallops.
SERVING
7) Garnish the Buttered Scallops with a few lemon wedges and serve immediately.
Chef
