1/2 pound of scallops
1/4 cup of finely chopped onion
1/4 cup of minced fresh parsley (apio)
1/2 cup of chopped green pepper
6 ounces of butter or margarine
1/4 cup of all-purpose flour
Salt and pepper to taste
1 1/4 cups of whole milk
2 cups of cooked white rice
1 cup of grated provolone cheese
1/2 pound of scallops
1/4 cup of finely chopped onion
1/4 cup of minced fresh parsley (apio)
1/2 cup of chopped green pepper
6 ounces of butter or margarine
1/4 cup of all-purpose flour
Salt and pepper to taste
1 1/4 cups of whole milk
2 cups of cooked white rice
1 cup of grated provolone cheese
Preheat the oven
Sauté the onion, parsley, and green pepper in butter until the onion is translucent
Add the flour, salt, and pepper, mixing well
Add milk gradually, stirring constantly
When the mixture thickens and becomes smooth, add the cooked scallops that have been rinsed under cold water for 5 minutes
Assemble the dish by layering half of the rice and cheese, then half of the cream with scallops in a buttered baking dish
Repeat the layers, finishing with cheese
Bake in a moderate oven until the cheese melts
Serve warm or at room temperature
