2 tbsp. butter
1/4 tsp. turmeric
1 c. uncooked long grain rice
1 med. onion, chopped
1 clove garlic, minced
1 can (13 3/4 oz.) chicken broth plus water to make 2 1/2 c.
8 oz. scallops
8 oz. peeled & deveined shrimp
1 (10 oz.) pkg. frozen peas, partially thawed

In large skillet, melt butter; stir in turmeric. Add rice, onion and garlic. Cook about 3 minutes until onion is translucent. Pour in broth mixture; bring to boil. Reduce heat; cover and simmer 15 minutes. Add scallops, shrimp and peas. Simmer covered for 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are heated. Taste and season. 4 servings. 390 calories per serving.