• 1 box (about 6 ounces) rice pilaf
• 1 cup chicken broth
• 2 tablespoons chopped flat-leaf parsley

• 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 (such as Tabasco)
• 1/2 teaspoon salt
• 1 pound cod fillet , 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

To make pilaf: Prepare according to package directions, except substitute chicken broth for 1 cup water. Remove rice from heat; fluff with a fork and stir in parsley. Cover until ready to serve.

To make seafood: In a large skillet, heat oil and butter over medium-high flame. When butter has melted, add mushrooms, celery, shallots and garlic. Stir 4 to 5 minutes, until vegetables are tender. Add bell pepper and cook 2 minutes. Sprinkle vegetables with flour and stir 1 minute. Add broth, half-and-half, sherry, red pepper sauce and salt; bring sauce to a boil. Add cod, then reduce heat and simmer 3 minutes. Turn cod fillets over; add shrimp and scallops. Return sauce to a simmer, cooking scallops and shrimp until scallops are opaque and shrimp turn pink, 3 to 4 minutes. Turn seafood once halfway through. Stir in peas; simmer 1 to 2 minutes, until heated through.

Spoon pilaf into a shallow bowl or deep plate; top with seafood and sauce. Garnish with almonds and parsley.