Serves: 5
Total Calories: 1,694

4 teaspoons vegetable oil or olive
1/4 cup finely chopped shallot (about 2 large) or green onions
2 cloves garlic, finely chopped
1 cup uncooked arborio or regular medium-grain white rice
1/2 cup dry white wine or nonalchoholic white wine
2 (14 1/2-ounce) cans each 1/3-less salt clear chicken broth
1/2 pound bay scallops
1/2 pound raw medium shrimp, peeled and deveined
1 teaspoon grated lemon peel
2 tablespoons fresh chopped parsley

Heat 2 teaspoons of the oil in 12-inch nonstick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy. Meanwhile, heat remaining 2 teaspoons oil in 10-inch skillet over medium heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently, until shrimp are pink. Remove scallops and shrimp from skillet, using slotted spoon. Gently stir scallops, shrimp and lemon peel into cooked rice mixture. Sprinkle with parsley.
1 Serving: Calories 305 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 70mg Sodium 580mg Carbohydrate 41g (Dietary Fiber 1g) Protein 23g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 1,694
Calories from Fat: 138

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