Shrimp And Scallop Pilaf(Serves 4)

• 2 Tbsp. butter or margarine
• 1/4 tsp. turmeric
• 1 c. uncooked long grain rice
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (13 3/4 oz.) can chicken broth plus enough water to make 2 1/2 c.
• 8 oz. sea scallops, halved, if large
• 8 oz. peeled and deveined shrimp
• 1 (10 oz.) pkg. frozen peas, partially thawed
• salt and pepper to taste

1. In a large skillet, melt butter and stir in turmeric over medium heat.
2. Add rice, onion and garlic.
3. Cook about 3 minutes, until onion is translucent and stirring often.
4. Pour in broth and bring to a boil.
5. Reduce heat and cover.
6. Simmer 15 minutes.
7. Add shrimp, scallops and peas.
8. Simmer, covered, 5 to 10 minutes, until scallops are opaque and shrimp is pink and peas are warm.

butter, turmeric, long grain rice, onion, clove garlic, chicken broth plus enough, sea scallops, shrimp, frozen peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186276 (may not work)