Quick Scallop Paella

fast.cook's picture

Sep. 22, 2011

Ingredients

Water 2 1/4 Cup (36 tbs)
Long grain white rice 1 Cup (16 tbs)
Salt To Taste
Dried thyme leaves 1/4 Teaspoon
Butter/Margarine 1 Tablespoon
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)

Directions

MAKING

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.

SERVING

8 Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 347Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 435 mg18.13%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet