Scallops and Shrimp With Yellow Rice

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READY IN: 30mins
Recipe by Zaney1

This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying.

Ingredients Nutrition


  1. In a large skillet, saute onion and garlic in oil until tender.
  2. Add rice and tumeric.
  3. Stir to coat.
  4. Stir in broth and water.
  5. Bring to a boil.
  6. Reduce heat, cover and simmer for 15 minutes or until rice is tender.
  7. Stir in shrimp, scallops, peas, salt and pepper.
  8. Return to a boil.
  9. Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.

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