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Ingredients
- 1 t Olive oil
- 1/2 C Onion, chopped
- 1/2 C Mushrooms, sliced
- 1/2 C Rice, long grain
- 1 C Chicken broth
- 1/4 t saffron
- 1 C Peas, frozen
- 2 T Parmemsean cheese
- 3/4 lb Scallpos
- 2 t Olive oil
- 1/2 T Flour
- 1/2 C vermouth
- 1/2 C chicken broth
- 2 T cream
- S & P
Preparation
Step 1
For Pilaf: Saute onions/mushrooms in oil 3 min. Add rice for 1 min.Add broth and saffron, bring to simmer, cover 10 min. Add peas for 3 min or more until liquid absorbed. sprinkle with cheese.
For Scallops: Heat oil add Scallops 2 1/2 min per side. Remove. Add flour and vermouth over high until absorbed in half. Add broth reduce again. Remove from heat, add cream, S&P. Then acallops about 1/2 min.
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