Shelly's Recipe

SCALLOP AND SHRIMP PILAF

Category: Casseroles - Seafood

1 lb sea scallops, each sliced into 3 horizontal rounds; set aside in the refrigerator
1 cup tomato juice
1 cup clam juice or fish stock
Grated rind of 1 lemon
1 tsp salt
1`/4 tsp pepper
3 tbsp lemon juice
6 tbsp butter
2 medium onions, thinly slliced
1/2 tsp garlic, minced
1 cup long-grained white rice,, uncooked
3/4 lb shrimp, peeldd and deveined
2 tbsp fresh corriander leaves or fresh dill, minced

Combine tomato juice and 5 ingredients. Melt the butter in a saucepan. When hot, add garlic and onions; simmer for 10 minutes or until onions are very soft and golden.

Stir in rice and saute for about 1 minute more. Add tomato juice mixture and bring to a boil and simmer, covered, over low heat for 12 minutes. Stir occasionally to prevent sticking to bottom of pan. Add seafood and coriander over rice. Cover and cook for 5 minutes, or until shrimp are pink and scallops turn white. Stir the seafood and corriander mixture over rice and adjust for seasoning. Serves 6