1/2 pound scallops
3 tablespoons olive oil
1/2 pound white rice
1/2 pound scallops, cut into segments
2 onions, quartered
1 clove garlic, minced
1/4 teaspoon salt
2/3 cup chopped onion
6 sprigs fresh mint, minced
1/4 cup fresh lemon juice
4 ounces heavy cream
2 stalks celery, diced
1 1/2 pounds sliced mushrooms
Place scallops in a small mixing bowl. Sprinkle with 1 tablespoon olive oil. Cover and refrigerate 1 hour, until large.
Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat.
Sprinkle rice with olive oil. Stirring thoroughly, add scallops, onion, garlic, salt, chopped onion, and garlic powder. Saute for 5 minutes, adding only enough to cover scallops.
Return scallops to saucepan. Bring to a boil and reduce heat to low; cook for 5 minutes. Add scallops, onions, garlic, salt, chopped onion, and lemon juice. Simmer for 5 minutes, stirring constantly. Stir into scallops. Serve hot.
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