Shrimp And Scallop Pilaf

• 2 Tbsp. butter or margarine
• 1/4 tsp. turmeric or saffron
• 1 c. uncooked long grain white rice
• 1 medium-size onion, chopped
• 1 clove garlic, minced
• 1 (13 3/4 oz.) can chicken broth plus enough water to measure 2 1/2 c.
• 8 oz. peeled and deveined shrimp
• 1 (10 oz.) pkg. frozen peas, partially thawed
• 1/2 tsp. salt (optional)
• pepper to taste

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772794 (may not work)