Subj:  Coquilles au Riz a la Basquaise


Coquilles au Riz a la Basquaise (Scallops and Rice Basque 

1 lb. scallops, rinsed and drained
1 c. uncooked rice
2 c. chicken stock
1 tbs. olive oil
4 oz. Spanish chorizo sausage, drained and cut into 
3/8 in. pieces.
1/3 c. pimiento, drained and cut into 3/8 in pieces.
1 small green pepper, seeded and cored cut into thin 

Combine the rice, chicken stock,and olive oil in a 3-4 
qt. saucepan and 
bring to a boil over high heat.  Reduce the heat to 
low and simmer, stirring frequently,
for 7 min. Remove the pan from the heat.  Put the rice 
and all the liquid from the pan
into a 3 qt. casserole, preferably one that has a cover 
to fit. Begin preheating oven to 350.
Add the chorizo, pimiento, and green pepper to the casserole 
and mix with a wooden
spoon.  Cut the scallops in half if they are small, 
into quarters if thy are med. or lrg.  Add
them to the casserole and mix thoroughly again.  Set 
the dish over med. heat on the
range and bring to a simmer; immediately cover the dish 
and place it in preheated oven.
Bake for 15 min covered, the uncover, stir very thoroughly, 
and bake uncovered for
30-35 min. longer, or until all the liquid is absorved 
and the rice is sufficiently cooked.
Mix lightly with a wooden spoon several times during 
the last half hour. Bring the
casserole to the table and serve directly from it.

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