1. Mince green onions, separating white parts and tops, set aside. 2. Place broth in a small saucepan, bring a simmer, do not boil. 3. Keep warm over low heat. 4. Coat a large saucepan with cooking spray, and place over medium heat until hot. 5. Add butter and white parts of onions, cook until tender. 6. Add rice, and cook 3 minutes, stirring constantly. 7. Add champagne, bring to a boil. 8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed. 9. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed. 10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally. 11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy. 12. Rice will be slightly firm. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
