[CH] Tonight's Dinner - Spicy Scallops

RisaG (radiorlg@yahoo.com)
Sun, 5 Oct 2003 17:00:40 -0700 (PDT) 

This is my version of Semi-Homemade Cooking (like the
book of the same name by Sandra Lee) - I used a
packaged rice mix (my son loves this stuff for some
reason and so does my DH), along with fresh scallops
and grape tomatoes from my backyard. This came out
terrific altho' Steve thought they were mighty spicy
(and they were). I enjoyed them a lot and so did Steve
(it took him a lot to admit that).

                     *  Exported from  MasterCook  *

                Spicy Scallops w/Garlic Rice and
Tomatoes

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Chiles                           Quick
                Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1      lb            large sea scallops -- trimmed
of muscle
                        Red Lion Spice Rub
                        juice of 1/2 lemon
                        zest of 1/2 lemon
                        Rice:
   1      pkg           Uncle Ben's Garlic & Butter
Rice
   1 1/2  cups          water
   1      tbsp          NapaStyle Roasted Garlic
Seasoning
   1      tsp           garlic oil
                        Tomatoes:
  20                    grape tomatoes -- halved
   3      cloves        garlic -- sliced thinly
                        salt and pepper

For rice: Place rice, water, seasoning and garlic oil
in microwaveable container. Cook for 10 minutes (I
have a 1450 watt microwave, do it for longer if you
have a lesser wattage).

Half an hour before cooking the rice, place the
scallops in a bowl and toss with some oil and spice
rub. Marinate for 1/2 hour.

When ready to eat, preheat a stovetop grill.* When
hot, place scallops on grill and cook until opaque and
a bit hard to the touch, not too hard though. The
scallops must give a bit. This should take about 5
minutes or so. Watch them carefully so they don't
overcook. Place scallops in a bowl with the lemon zest
and juice and toss around to coat well.

For tomatoes: Preheat a skillet over medium-high heat.
When hot, add a bit of olive oil and the garlic. Saute
for 30 seconds and then add the tomatoes. Saute for 2
minutes until they soften a bit. Add salt and pepper
to taste.

To serve: Place 1/2 cup of rice on the bottom of the
plate. Top with 1/2 the tomatoes and then circle the
rice with 10 scallops or half the amount you have.

If there is any juice in the bottom of the bowl the
scallops were in, drizzle it over the scallops.

For garnish, you can sprinkle the scallops with a bit
of lemon zest and you can garnish the plate with bits
of roasted garlic if you wish.

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* If you do not have a stovetop grill, you can use a
George Foreman Grill and just cook them for a shorter
amount of time or you can use a skillet and cook it
for the same amount of time. The stovetop grill or the
Foreman Grill give the scallops those beautiful grill
marks which make the presentation much better.

If you do not have Red Lion's spice rub, you can use
any kind you have that has a lot of heat to it. Or you
can omit this and just marinate the scallops in
garlic, oil, salt and some chopped fresh chile. That
would be great too.

NapaStyle Roasted Garlic Seasoning can be found
through their website
http://www.napastyle.com or mcnapa.com

Any spice rub can be used if you do not have any Red
Lion Spice Rub.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 10/03/03

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