Jersey Bay Scallops with Rice

Description
Makes 4 servings.

Ingredients

 * 1 pound bay scallops
 * 1½ teaspoons salt, divided
 * ½ teaspoon ground black pepper, divided
 * 2 tablespoons olive oil
 * 2 green peppers, chopped
 * 1 onion, chopped
 * 2 cloves garlic, minced
 * 2 tomatoes, peeled and chopped
 * 1 2-ounce jar chopped pimientos
 * 1 cup uncooked rice
 * 1 tablespoon paprika
 * Pinch of saffron
 * 2 cups dry white wine
 * 2 tablespoons chopped fresh parsley

Directions

 * 1) Season scallops with ½ teaspoon salt and ¼ teaspoon black pepper.
 * 2) Cook in oil in large skillet over high heat until golden brown. Remove; keep warm.
 * 3) Cook green peppers, onion, and garlic in same skillet until tender crisp.
 * 4) Add tomatoes and pimientos; cook, uncovered, 10 minutes, stirring occasionally.
 * 5) Stir in rice, paprika, saffron, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper.
 * 6) Add wine and bring to a boil.
 * 7) Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
 * 8) Stir in scallops; sprinkle with parsley.