Scallops Scampi with Lemon Rice


1 cup rice
1-1/2 cups water
Juice and grated peel of 1 lemon
1/2 teaspoon salt
1 tablespoon salad oil
1-1/2 pounds bay scallops, or cut-up sea scallops
1/4 pound butter
4 cloves garlic, crushed
Lemon wedges for garnish
Fresh parsley


Cook rice in water, lemon juice, salt, and oil. When liquid is absorbed, remove rice from heat and add grated lemon peel. Hold the rice in a warm dish until scallops are done.

Saute scallops in butter with garlic until tender. Remove garlic and pour scallops and butter over cooked lemon rice. Serve with garnish of lemon wedges and sprigs of fresh parsley.


Serves 5-6.

Leave a Comment