Recipe - Connolas Chicken Chili

1 tablespoon Olive Oil
1 teaspoon Butter
2 lg Scallions; cut or sliced up w/tops
1 lg Garlic clove; crushed
One half Green Pepper; chopped
3 lg Tomatoes; chopped
One fourth cup Basil; chopped*
1 ds Cayenne pepper; (optional)
One fourth cup Sake; or dry sherry
One fourth cup Parsley; chopped*
2 tablespoon Lemon juice; fresh
2 cup Bay Scallops; washed & dried
Salt & pepper to taste

RICE
1 cup Rice
1 cup Chicken broth
1 cup Water
2 tablespoon Butter
1 tablespoon Parmesan Cheese

Saute garlic, scallions and green pepper in oil and butter until tender,
but not soft. Add tomatoes, salt & pepper, & lemon juice and cook until
tomatos release juice and begin to thicken. Add scallops, parsley & basil
and cook until scallops are done. You should have a soupy consistency.
Serve over rice cooked in chicken broth (or boullion) and water. Add
parmesan and butter to cooked rice. NOTE: If using dried herbs, use 1 tsp
each and add with tomatos. You can also use fresh parsley or basil for
garnish. From: Connie Rizzo
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998