Scallops and Rice Au Gratin

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound fresh scallops
  • ¼ cup chopped onion
  • ¼ cup

Method

  1. Preheat oven to moderate (350°F.).

  2. If sea scallops are used, cut them into quarters or eighths. Pick over the scallops to remove any small bits of shell.

  3. Cook the onion, celery and green pepper in the butter until onion is t