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.