• Rice Pilaf
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 8 medium white mushrooms , thinly sliced
• 2 stalks celery , from the heart of the celery, chopped
• 2 shallots , chopped
• 2 cloves garlic , chopped
• 1/2 red bell pepper , seeded and chopped
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup half-and-half
• 3 tablespoons dry sherry
• 3/4 teaspoon red pepper sauce (like Tabasco)
• 1/2 teaspoon salt
• 1 pound cod , cut into 4 pieces
• 1/2 pound large shrimp , peeled and deveined
• 1/2 pound sea scallops , patted dry, tough muscles removed
• 1/2 cup frozen peas
• 1/4 cup sliced almonds , for garnish
• 2 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.