SHRIMP & SCALLOP PILAF

SHRIMP & SCALLOP PILAF image

Yield Makes 4-6 servings

Number Of Ingredients 13

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6 Tablespoons Butter or Olive Oil
1 pound Large shrimp, shelled & deveined, can use frozen.
1 pound Medium sized Scallops, could be frozen
8 ounces of Clam Juice
1 Medium sized onion, thinly sliced
3 Garlic cloves, minced or pressed
1 cup long grain white rice
1 teaspoon Turmeric, ground
1 cup Celery, thinly sliced
1/4 teaspoon Pepper, freshly ground
2 Tomatoes, medium size, peeled & chopped
2 tablespoons Salsa, Trader Joes
Chopped Parsley to be sprinkled on top for garnish

Steps:

Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart sauce pan over medium heat. Add shrimp and scallops and cook, stirring, until almost opaque throughout, cut to test (3 to 4 minutes). Lift out and set aside. Pour pan juices into a 1-quart measure, add clam juice and enough dry white wine to make 2 1/2 cups. Set aside Melt remaining 1/4 cup butter in pan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft (about 5 minutes). Add rice and turmeric, cook, stirring, for 2 to 3 minutes. Add celery, pepper and the clam juice mixture you prepared. Reduce heat, cover, and simmer until rice is almost tender to bite (about 15 minutes). With a fork, lightly mix tomatoes and salsa into rice, scatter shrimp and scallops over top. Cover and continue to cook until rice is tender to bite and liquid is absorbed (about 10 more minutes). Sprinkle with parsley.