Dip's Barbecue Scallops on Rice

By bakers_delight85

Ingredients

• 2 pounds medium scallops
• 1/2 cup water
• 1/4 cup vegetable oil or 1 stick margarine, melted
• 1 small can (6 ounces) tomato paste
• 1/4 cup vinegar
• 3 Tbsp. soy sauce
• 1 1/2 tsp. Cajun seasoning
• 1 tsp. garlic salt
• 1/2 tsp. black pepper
• 1 Tbsp. parsley flakes or chopped fresh parsley
• 3 cups cooked rice

Details

Servings 6

Preparation

Step 1

Wash the scallops under cold running water. Drain and pat dry with a paper towel. In a large bowl, mix together all of the ingredients except the scallops. Taste for seasonings and adjust if necessary. Add the scallops to the bowl and stir so that they are well coated with the sauce. Refrigerate for at least 2 hours. Preheat oven to 450 degrees. Spread the scallops evenly in a 9 x 13-inch baking pan. Bake on the top rack of the oven for 15 minutes. Turn off the oven and stir the scallops, but leave the dish in the oven to let the flavor ripen for 10 to 15 minutes. Serve over rice.