How to make it

  • Chop the onion and soften in 3/8 cup butter over medium heat. Add garlic and cook 1-2 minutes. Add rice and cook 3-4 minutes more.
  • Pour in chicken broth and simmer, covered tighty for 45 minutes until liquid is absorbed.
  • While rice is cooking, chop the bell peppers and thaw scallops (if required).
  • 15 minutes before rice is ready stir fry peppers in remaining butter. Add scallops and cook, covered, until peppers are soft and scallops are opaque.
  • Add rice to pan and stir in throroughly. Serve immediately.

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