Scallops And Wild Rice

Ingredients and Instructions

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.