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Scallops With Carnival Rice's picture
  Scallops 1 1⁄2 Pound (Fresh Or Frozen)
  Beer 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄8 Teaspoon
  Catsup 1 Tablespoon
  Mushrooms 3 , sliced
  Green onions 2 , sliced
  Butter/Margarine 1 Tablespoon
  Rice 1 Cup (16 tbs) (Brand)
  Flour 2 Tablespoon
  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.
Add scallops.
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.
Mix gently.

Recipe Summary

Difficulty Level: 
Main Dish

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