Barbequed Scallops on Rice 1-2-3 Recipe

Name: Barbequed Scallops on Rice 1-2-3
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium scallops; ½ cup water; ½ cup melted butter; 1 (6 ounce) can tomato paste; ¼ cup vinegar; 3 tablespoons soy sauce; 1 ½ teaspoons cajun seasoning; 1 teaspoon garlic powder; ½ teaspoon black pepper; 1 tablespoon parsley flakes; 3 cups cooked buttered rice

Servings: persons

2 lbs medium scallops
½ cup water
½ cup melted butter
1 (6 ounce) can tomato paste
¼ cup vinegar
3 tablespoons soy sauce
1 ½ teaspoons cajun seasoning
1 teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon parsley flakes
3 cups cooked buttered rice

1
Wash the scallops and pat dry.
2
In a medium mixing bowl, mix together all the ingredients except the rice.
3
Refrigerate for at least 2 hours.
4
Preheat oven to 450.
5
Spread the scallops (with the marinade) evenly in a 13x9 baking pan.
6
Bake on top rack of oven for 15 minutes.
7
Stir the scallops, turn off the oven and leave them in there for 15 more minutes with the door closed.
8
Serve over rice.

1441

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs medium scallops, ½ cup water, ½ cup melted butter, 1 (6 ounce) can tomato paste, and more.

Yes, Barbequed Scallops on Rice 1-2-3 falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbequed Scallops on Rice 1-2-3

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