Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Season scallops with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. Cook in oil in large skillet over high heat until golden brown. Remove; keep warm.
  3. Cook green peppers, onion, and garlic in same skillet until tender crisp.
  4. Add tomatoes and pimientos; cook, uncovered, 10 minutes, stirring occasionally.
  5. Stir in rice, paprika, saffron, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper.
  6. Add wine and bring to a boil.
  7. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
  8. Stir in scallops; sprinkle with parsley.

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