Scallops Scampi with Lemon Rice
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
Yield: Serves 5-6.
- 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
InstructionsCook 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.
Sauté 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.