Servings: Makes 4 servings
Ingredients Rice Pilaf1 tablespoon extra-virgin olive oil1 tablespoon butter8 medium white mushrooms , thinly sliced2 stalks celery , from the heart of the celery, chopped2 shallots , chopped2 cloves garlic , chopped1/2 red bell pepper , seeded and chopped1 tablespoon all-purpose flour1 cup chicken broth1/2 cup half-and-half3 tablespoons dry sherry3/4 teaspoon red pepper sauce (like Tabasco)1/2 teaspoon salt1 pound cod , cut into 4 pieces1/2 pound large shrimp , peeled and deveined1/2 pound sea scallops , patted dry, tough muscles removed1/2 cup frozen peas1/4 cup sliced almonds , for garnish2 tablespoons chopped flat-leaf parsley , for garnish
In a large skillet, heat the oil and butter over a medium-high flame. When the butter has melted, add the mushrooms, celery, shallots, and garlic. Stir 4 to 5 minutes, until the vegetables are tender. Add the bell pepper and cook 2 minutes. Sprinkle the vegetables with the flour and stir 1 minute. Add the broth, half-and-half, sherry, red pepper sauce, and salt; bring the sauce to a boil.
Add the cod, then reduce the heat and simmer 3 minutes. Turn the cod pieces over; add the shrimp and scallops. Return the sauce to a simmer, cooking the scallops and shrimp until the scallops are opaque and the shrimp turn pink, 3 to 4 minutes. Turn the seafood once halfway through. Stir in the peas; simmer 1 to 2 minutes until heated through.
Spoon Rice Pilaf
into a shallow bowl or deep plate, top with the seafood and sauce. Garnish with almonds and parsley.