Quick Scallop Paella
|Water||2 1⁄4 Cup (36 tbs)|
|Long grain white rice||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Sea scallops||1 Pound, washed and drained|
|Green pepper||1 Medium, cut into strips|
|Red pepper||1 Medium, cut into strips|
|Salami slices||4 , cut into eights (3 Inch Slices)|
1 In a heavy, medium-size saucepan with tight-fitting cover, add 2 1/4 cups cold water with the rice, 1 teaspoon salt, the thyme and 1 tablespoon butter.
2 Bring to a boil, uncovered.
3 Lower the heat; cover and simmer,for 15 to 20 minutes, or until rice is tender and liquid is absorbed.
4 In a large skillet, add 2 tablespoons butter and saute scallops for 5 minutes, turning.
5 Add green and red pepper; saute, stirring, until pepper and scallops are tender for about 5 minutes.
6 Mix in cooked rice and the salami with the scallop mixture.
7 Cover and simmer, for 5 minutes.
8 Serve hot.