Scallops and wild rice

Ingredients:

1 (6 ounce) package long-grain and wild rice mix
1/4 cup butter or margarine, melted
1/4 cup fresh lemon juice
1/2 teaspoon celery salt
1 pound fresh sea scallops, drained

Preparation:

Cook rice according to package directions. Set aside.
Combine butter, lemon juice and celery salt in a large skillet. Bring mixture to a boil.
Add scallops and cook over high heat, stirring constantly, 6 to 8 minutes, until scallops are done.
Serve over cooked wild rice.