1 (6 oz.) pkg. long-grain wild rice mix
1/4 c. butter, melted
1/4 c. fresh lemon juice
1/2 tsp. celery salt
1 lb. fresh sea scallops, drained

Cook rice according to package directions. Combine butter, lemon juice, and celery salt in a large skillet; bring mixture to a boil. Add scallops and cook over high heat 6 to 8 minutes, stirring constantly, until scallops are done. Serve over cooked wild rice. Yield: 3 to 4 servings.