Angela’s Summer Seafood Salad

Instructions

1. 1

   about deveining and cleaning shrimp. The “vein” is actually the shrimp’s intestine). 1/2 lb. scallops, halved 2 tbsp. olive oil 1 onion, chopped fine 2 cups long grain rice 3 cups chicken stock 1/2 tsp. salt 1/2 tsp. fresh ground pepper 1 cup roasted red peppers, chopped fine 4 green onions, chopped fine

2. 2

   1 1/2 cups green peas Heat oil for 1 minute in saucepan. Add onion and saute for 2 minutes or until slightly soft. Stir in shrimps, rice, add stock, salt and pepper. Bring to boil. Reduce heat, simmer covered for 10 minutes. Stir in roasted red peppers, green onions and peas. Cover, cook for 2 minutes. Remove from heat and let stand, covered, for 5 minutes.