Jersey Bay Scallops with Rice

Description

Makes 4 servings.

Ingredients

• 1 pound bay scallops
• 1½ teaspoons salt, divided
• ½ teaspoon ground black pepper, divided
• 2 tablespoons olive oil
• 2 green peppers, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, peeled and chopped
• 1 2-ounce jar chopped pimientos
• 1 cup uncooked rice
• 1 tablespoon paprika
• Pinch of saffron
• 2 cups dry white wine
• 2 tablespoons chopped fresh parsley

Directions

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.