Title: Connola's scallops madrid over rice
 Categories: None
      Yield: 2 Servings
 
      1 tb Olive Oil
      1 ts Butter
      2 lg Scallions; sliced w/tops
      1 lg Garlic clove; crushed
    1/2    Green Pepper; chopped
      3 lg Tomatoes; chopped
    1/4 c  Basil; chopped*
      1 ds Cayenne pepper; (optional)
    1/4 c  Sake; or dry sherry
    1/4 c  Parsley; chopped*
      2 tb Lemon juice; fresh
      2 c  Bay Scallops; washed & dried
           Salt & pepper to taste

MMMMM----------------------------RICE---------------------------------
      1 c  Rice
      1 c  Chicken broth
      1 c  Water
      2 tb Butter
      1 tb Parmesan Cheese
 
  Saute garlic, scallions and green pepper in oil and butter until
  tender, but not soft. Add tomatoes, salt & pepper, & lemon juice and
  cook until tomatos release juice and begin to thicken. Add scallops,
  parsley & basil and cook until scallops are done. You should have a
  soupy consistency. Serve over rice cooked in chicken broth (or
  boullion) and water. Add parmesan and butter to cooked rice. NOTE: If
  using dried herbs, use 1 tsp each and add with tomatos. You can also
  use fresh parsley or basil for garnish. From: Connie Rizzo