Don’t skimp on the garlic for it’s important to the balance of flavors and is not at all overwhelming. –Larchwood Inn, Wakefield, Rhode Island
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.