Ingredients:
2 cups Carolina Enriched Extra Long Grain White Rice
1 pound of Bay Scallops
1 28 ounce can of Whole Peeled Tomatoes (finger crushed to eliminate any hard cores)
8 fluid ounces HomeMade GF Chicken Broth
2 tbls vegetable oil
1 tbls Chili Powder (add more depending on hot taste desire)
1 tbls Corn Starch mixed in 3 fluid ounces cold water
1 medium onion, diced
½ medium sized green pepper, diced
2 cloves of garlic, chopped
2 stalks of celery, chopped
2 tbls butter
½ tsp salt
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Comment: This is easy to make and adds a bit of spice to your everyday meals. We buy previously frozen bay scallops when the market has them on sale and actually you can substitute shrimp, white fish, other types of scallops, or whatever is conveniently available.
Cooking time:
1 hour
Serves:
4 |
Preparation:
- Bring 4 cups water to a boil adding salt to taste and 2 tbls butter. Add rice, stir, lower heat, cover and cook stirring occasionally. When cooked, rinse under cold water to remove starch.
- Using a 10 inch skillet or 3 quart sauce pan, add your vegetable oil and heat. Stir in onion, garlic, celery, green pepper and saut until all are tender but not fully cooked. Add tomatoes, chicken broth, Chili powder, salt, pepper and stir gently. Bring to a low boil, lower to a simmer and cook covered 20 minutes, stirring occasionally. Add Corn Starch in water (stir before adding), and stir until thoroughly mixed into sauce.
- At this point add scallops, stir throughout sauce, cover and simmer for 10 minutes.
- Proportion rice on plates, smother with Cajun/Scallop Sauce and serve with Tostitos White Corn Tortilla Chips.
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