Ingredients
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2 tablespoons butter
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2 tablespoons olive oil
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2 garlic cloves, minced
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8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces
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1/4 cup minced parsley
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1 large yellow onion, finely chopped
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2 cups chicken broth
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1 cup water
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 stalks celery, coarsely chopped
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2 medium carrots, peeled and coarsely chopped
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1 large tomatoes, cored, peeled and chopped
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8 ounces asparagus spears
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1/2 cup grated parmesan cheese
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1 1/2 cups long grain white rice
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8 ounces bay scallops or 8 ounces sea scallops, cut into 1/2 inch pieces
Instructions
- Heat butter and oil in 6 quart pot on medium heat.
- Add garlic and sauté for 1 minute.
- Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
- Transfer mixture to plate with slotted spoon.
- In the drippings, sauté the onion until limp- about 5 minutes.
- Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
- Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
- Add celery, carrots and tomato, cover and simmer for 5 minutes.
- Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
- Stir in seafood mixture and heat to serving temperature.
- Stir in cheese and remaining pepper.