Spanish Scallops And Rice

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (5 1/3 ounce) package Mexican rice, and pasta mix
• 1 (14 ounce) can chicken broth
• 2 teaspoons basil
• 1 cup heavy cream
• 1 lb sea scallops
• 2 limes, juice of
• 2 -3 plum tomatoes, chopped
• 3 tablespoons chopped fresh parsley

1. In a skillet, heat oil and butter together over medium heat until butter is melted.
2. Add onion and peppers and cook, stirring, 3 minutes.
3. Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
4. Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
5. Add scallops and cook until just opaque throughout, 3-5 minutes.
6. Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

olive oil, butter, onion, red bell pepper, yellow bell pepper, rice, chicken broth, basil, heavy cream, scallops, tomatoes, parsley

Taken from www.food.com/recipe/spanish-scallops-and-rice-440656 (may not work)