| Fast Prep

weeknight paella

start to finish: 20 minutes | MAKES: 4 servings (1¼ cups each)

• 8 oz. fresh or frozen sea scallops
• 8 oz. fresh or frozen peeled and deveined cooked shrimp
• 1 10-oz. pkg. frozen long grain white rice with vegetables (peas, corn, and carrots)
• ½ to 1 tsp. ground turmeric
• 1 Tbsp. canola oil
• 1⅓ cups coarsely chopped roma tomatoes (4 medium)
• Salt and black pepper
• Snipped fresh Italian parsley (optional)

1. Thaw scallops and shrimp, if frozen. Rinse scallops and shrimp; pat dry with paper towels. Cut any large scallops in half. Prepare rice according to package directions. Stir in turmeric.

2. Meanwhile, in a large skillet heat oil over medium heat. Add scallops; cook about 3 minutes or until scallops are opaque, turning once. Stir in shrimp and tomatoes; heat through.

3. Add hot rice to seafood mixture in skillet; toss gently to combine. Season to taste with salt and pepper. If desired, sprinkle with parsley.

PER SERVING: 229 cal., 5 g fat (1 g sat. fat), 129 mg chol., 374 mg sodium, 22 g carb., 2 g fiber, 3 g sugars, 24 g pro.

ALL ABOUT SCALLOPS

What we call a scallop is really the adductor muscle of the bivalve mollusk of the same name. Look for scallops that are creamy beige to light pink in color.