Scallops and Wild Rice


  • 1 (6 ounce) package long-grain and wild rice mix
  • 1/4 cup butter or margarine, melted
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon celery salt
  • 1 pound fresh sea scallops, drained


  1. Cook rice according to package directions; set aside.
  2. Combine butter, lemon juice and celery salt in a large skillet; bring mixture to a boil. Add scallops and cook over high heat, stirring constantly, 6 to 8 minutes, until scallops are done.
  3. Serve over cooked wild rice.

Yields 3 to 4 servings.

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