Jersey Bay Scallops with Rice

Description
Makes 48 servings.

Ingredients

 * 1 pound bay scallops
 * 1 1/2 teaspoons salt, divided
 * 1/2 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
Season scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook in oil in large skillet over high heat until golden brown. Remove; keep warm.

Cook green peppers, onion, and garlic in same skillet until tender crisp. Add tomatoes and pimientos; cook, uncovered, 10 minutes, stirring occasionally. Stir in rice, paprika, saffron, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Add wine and bring to a boil. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in scallops; sprinkle with parsley.