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Scallops & Shrimp with Yellow Rice Recipe

Scallops & Shrimp with Yellow Rice Recipe

Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon ground turmeric
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 cup water
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1 cup frozen peas
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • 2. Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 349 calories, 5g fat (1g saturated fat), 88mg cholesterol, 646mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Reviews for Scallops & Shrimp with Yellow Rice

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SherriLea User ID: 6418726 120488
Reviewed Jan. 28, 2012

"This has become one of our "go to" meals. I also found I needed to spice it up to suit our taste. Curry was a great addition!"

sona9576033 User ID: 7153759 180325
Reviewed Jan. 10, 2012

"This is great for me, have made it several times

I made it once(Cheated and used Zaterans)
it was just as good"

veronicawi User ID: 1794319 143382
Reviewed Feb. 11, 2010

"Added seafood seasoning and cayenne pepper...tasted great!"

wiscook User ID: 1143528 178789
Reviewed Oct. 25, 2009

"very bland, scallops have no taste, needs more spices."

sellers User ID: 1885901 96932
Reviewed Oct. 10, 2009

"We thoroughly enjoyed this recipe but thought it need more seasoning. We will definitely try it again with more salt and pepper."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.