Scallops With Rice

• 4 tablespoons butter
• 2 medium onions, chopped
• 3 tablespoons oil (olive is good)
• 1 1/2 cups raw natural rice
• 1 cup fresh parsley, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup dry white wine
• 1/4 teaspoon thyme
• 1 bay leaf, crumbled
• 1 1/2 lbs sea scallops
• boiling water

1. Assemble and prepare all ingredients
2. In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
3. In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
4. In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
5. Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
6. Stir in scallops, cover, and bake for an additional 10 minutes.

butter, onions, oil, natural rice, fresh parsley, salt, pepper, white wine, thyme, bay leaf, scallops, boiling water

Taken from www.food.com/recipe/scallops-with-rice-502334 (may not work)