We have some leftover wild rice in the refrigerator along with half a lemon and an opened package of bay scallops in the freezer. Time to put them together! Here’s the inspiration recipe.
Lemon Butter Scallops
salt and pepper
All of the above ingredients are to taste. Remember to have the rice cooked and any sides prepared and ready to go, because scallops cook quickly.
Heat some butter in a skillet, then quickly sear the scallops, seasoning to taste. Push to the side; add a bit more butter and some garlic. After a minute stir in the lemon juice and parsley. Mix and serve over (or with) hot cooked rice.