Scallops With Rice

Name: Scallops With Rice
Ingredients: 4 tablespoons butter; 2 medium onions, chopped; 3 tablespoons oil (olive is good); 1 1/2 cups raw natural rice; 1 cup fresh parsley, chopped; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 1/2 cup dry white wine; 1/4 teaspoon thyme; 1 bay leaf, crumbled; 1 1/2 lbs sea scallops; boiling water

12 ingredients

6 steps

Ingredients

4 tablespoons butter
2 medium onions, chopped
3 tablespoons oil (olive is good)
1 1/2 cups raw natural rice
1 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry white wine
1/4 teaspoon thyme
1 bay leaf, crumbled
1 1/2 lbs sea scallops
boiling water

Directions

1

Assemble and prepare all ingredients
2

In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
3

In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
4

In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
5

Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
6

Stir in scallops, cover, and bake for an additional 10 minutes.