Barbequed Scallops on Rice 1-2-3

• 2 lbs medium scallops
• 12 cup water
• 12 cup melted butter
• 1 (6 ounce) can tomato paste
• 14 cup vinegar
• 3 tablespoons soy sauce
• 1 12 teaspoons cajun seasoning
• 1 teaspoon garlic powder
• 12 teaspoon black pepper
• 1 tablespoon parsley flakes
• 3 cups cooked buttered rice

1. Wash the scallops and pat dry.
2. In a medium mixing bowl, mix together all the ingredients except the rice.
3. Refrigerate for at least 2 hours.
4. Preheat oven to 450.
5. Spread the scallops (with the marinade) evenly in a 13x9 baking pan.
6. Bake on top rack of oven for 15 minutes.
7. Stir the scallops, turn off the oven and leave them in there for 15 more minutes with the door closed.
8. Serve over rice.

scallops, water, butter, tomato paste, vinegar, soy sauce, cajun seasoning, garlic, black pepper, parsley flakes, rice

Taken from www.food.com/recipe/barbequed-scallops-on-rice-1-2-3-361769 (may not work)