Yellow Rice & Seafood Salad

Similar to paella, but served chilled, this colorful summertime dish is the perfect centerpiece at summer outing! Summer is the best season for fresh cilantro and this recipe takes advantage of the herb's refreshing flavor. If you know my plight - I either have to join them (the residents' who always want rice twice a day) and this is the way I am doing it - I'm joining them sort of!! :) BTW - found this on Goya web site.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (8 ounce) bottle  clam juice
• 1  cup water or 1  cup low sodium chicken broth
• 1⁄3 cup olive oil
• 2  tablespoons olive oil
• 8  ounces  goya yellow rice mix
• 2⁄3 lb large shrimp, peeled & deveined
• 1⁄3 lb scallops, cleaned & beards removed
• 1 1⁄2 tablespoons cider vinegar
• 1  tablespoon ketchup
• 1  fresh garlic clove, minced
• 1⁄2 cup  diced red onion
• 1⁄2 cup  diced  red pepper
• 2  tablespoons  chopped fresh cilantro
•  salt and pepper
• 2  pinches crushed red pepper flakes

Directions

1. In a saucepan, bring clam juice, water or chicken broth, crushed red pepper flakes, and 1 tablespoons oil to a boil.
2. Add rice mix, stir and bring back to boil.
3. Cover, lower heat and simmer for 20 minutes or until all the liquid is absorbed and rice is cooked.
4. Remove from heat and cool.
5. While rice is cooking, in a skillet, heat 1 tablespoons oil on medium high.
6. Cook the shellfish until opaque (or lightly browned on both sides) and just done. (3 to 5 minutes)
7. Remove from heat and cool.
8. In a blender or in a bowl with a whisk, combine the 1/3 cup oil, vinegar, ketchup and garlic.
9. In a bowl, combine the onion, red pepper and cilantro.
10. Gently stir in dressing, cooled rice and cooled shellfish.
11. Add salt and pepper to taste.
12. Can be served well chilled or at room temperature.