Recipe - Saucy Scallops And Rice

PATTI VDRJ67A
1 Jalapeno chili; stem and
seeds removed
1 md Onion; chopped
1 Garlic clove; chopped
3 tablespoon Margarine
16 ounce Tomatoes (can); chopped
2 tablespoon Lemon juice
1 Celery stalk; chopped
2 tablespoon Orange liqueur OR; orange
juice
1 teaspoon Salt
One fourth teaspoon Pepper
One half pound Bay scallops
2 tablespoon Parsley
Rice; cooked; hot

Melt margarine and add chili, onion and garlic. Cook until tender. Add
everything but scallops, parsley and rice. Bring to a boil, reduce heat and
simmer for 15 minutes. Add scallops and parsley, again heat to boil; reduce
heat, cover and simmer for 5 minutes. Serve over hot cooked rice.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998