1/2 lb. unpeeled med. shrimp
1 (10 1/2 oz.) can beef broth
1/3 c. beer
1/2 lb. bay scallops
1 clove garlic, minced
1/4 tsp. red pepper
2 tbsp. butter
1 tbsp. cornstarch
3/4 c. uncooked rice
1/4 c. chopped onion
1/8 tsp. turmeric
1 c. water
1/4 c. coarsely chopped pecans
2 tbsp. butter, melted

Peel and devein shrimp. Combine 1/2 cup broth and the beer in a shallow dish. Add fish. Cover and refrigerate 1 hour, stirring occasionally. Saute pecans in 2 tablespoons melted butter until nuts brown. Remove with slotted spoon and set aside. Add rice, onion and turmeric to drippings and cook over medium heat, stirring constantly, for 1 minute. Add remaining broth and water. Bring to a boil.

Cover, reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in pecans. Remove fish from marinade, reserving liquid. In skillet, add 2 tablespoons melted butter, fish, garlic and red pepper. Cook over medium heat for 2 to 3 minutes or until fish is done, stirring frequently. Add cornstarch to reserved marinade, stirring well. Add to fish. Bring to boil and cook 1 minute until slightly thickened. Stir constantly. Serve over the pecan rice.