Seafood Ono Ono
|Butter||1⁄4 Cup (4 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Raw scallops||6 Ounce|
|Raw shrimp||5 Ounce|
|Orzo||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|White pepper||To Taste|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Cut pineapple in half lengthwise through crown.
Remove fruit, leaving shells intact.
Core and dice fruit.
Place diced fruit in colander to drain while making sauce.
Melt butter in a large saucepan or skillet.
Saute celery, green onions, scallops, shrimp and orzo in butter until onion is golden, about 5 minutes.
Add milk, salt and pepper; bring to a slow boil.
Reduce heat to low.
Cover and simmer 25 minutes until orzo is soft but not mushy.
Fold in 1/2 of pineapple chunks.
Spoon into pineapple shells.
Place reserved pineapple chunks on top or around shells.
Sprinkle with toasted almonds.
Makes 4 servings.