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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter. | 2. Bring to boiling, uncovered. | 3. Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed. | 4. In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops. | 5. Saute scallops 5 minutes, turning. | 6. Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture. | 7. Simmer, covered, 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2 1/2	cups		0.0	0.0	0.0	0.0
grain white rice	1	cup		-	-	-	-
salt				-	-	-	-
thyme leaf	1/4	teaspoon	dried	-	-	-	-
butter				-	-	-	-
salami	4	slices	cut	271.44	1.976	13.104000000000001	23.088
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
sea scallop	1		washed drained	-	-	-	-
green pepper	1		cut	23.8	5.5216	1.0234	0.2023
red pepper	1		cut	-	-	-	-
bacon	1 -2	slice	cooked crumbled	0.0	0.0	0.0	0.0
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.