Scallops With Rice

1. 1

   Assemble and prepare all ingredients

2. 2

   In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.

3. 3

   In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.

4. 4

   In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.

5. 5

   Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.

6. 6

   Stir in scallops, cover, and bake for an additional 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.