1.3 oz.) envelope onion soup mix
2 1/2 c. water
1 tbsp. butter
1 c. uncooked converted white rice
1 (10 oz.) pkg. frozen asparagus spears, thawed & cut into thirds
1 lb. bay scallops
1 (4 oz.) jar pimento pieces
2 green onions, sliced
1 tbsp. lemon juice

In medium bowl, stir soup mix into water. Melt butter in 10 inch skillet over medium heat. Stir in rice. Cook 1 minute or until slightly browned. Add soup. Bring to a boil. Reduce heat to low, cover, simmer 18 minutes or until rice is tender and most of liquid is absorbed. Stir in asparagus and cook 1 minute. Increase heat to medium. Stir in scallops, pimento, green onion and lemon juice. Cook covered 5 simmers until scallops are tender.