Scallops With Carnival Rice
|Scallops||1 1⁄2 Pound (Fresh Or Frozen)|
|Beer||1⁄2 Cup (8 tbs)|
|Mushrooms||3 , sliced|
|Green onions||2 , sliced|
|Rice||1 Cup (16 tbs) (Brand)|
|Soft butter/Margarine||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Carnival rice||4 Cup (64 tbs)|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Cherry tomatoes||4 , quartered|
|Pitted ripe olives||4 , quartered|
Thaw fish, if frozen.
About 15 minutes before rice is done, bring beer, salt and sugar to a boil in a medium saucepan.
When mixture boils again, cover and reduce heat.
Simmer 5 minutes or until scallops are done.
Stir in catsup.
Mix flour with butter or margarine to make smooth paste.
Add to scallop mixture.
Cook, stirring constantly, until sauce is smooth and thickened.
Stir in parsley.
Spoon scallops and sauce over servings of rice.
Carnival Rice: In a medium skillet, saute" mushrooms and green onions in butter or margarine about 2 minutes.
Add rice, chicken stock and salt.
Bring to a boil and cover.
Simmer 20 minutes.
Remove from heat.
Let stand until all liquid has been absorbed, about 5 minutes.
Add tomatoes and ripe olives.