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
Cook rice according to package directions; set aside. 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.
Serve over cooked wild rice.
Yields 3 to 4 servings.
