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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops; set scallops and shrimp aside. Prepare rice according to microwave package directions.
Meanwhile, in large skillet heat oil over medium heat. Add scallops; cook and stir about 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to a bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season with the salt and black pepper. If desired, sprinkle with parsley.