October is National Seafood Month, and a meal of poached salmon with sea scallops is a great way to celebrate. Scallops are a very meaty seafood that offers even those who resist fish the satisfaction that comes with chewing a great piece of chicken or beef. The salmon adds additional protein and flavor to this stove top casserole that is rounded out with the nuttiness provided by great heaps of wild rice. The beauty of this casserole is that it's not only hearty but heart-healthy as well.
Poached salmon and scallops
12 oz. sea scallops, thawed
12 oz. salmon, sliced into 1/4" strips
1/4 c. olive oil
3 cloves garlic, diced
2 pk. Lipton Recipe Secrets vegetable stock flavor
5 c. water
1/2 tsp. poultry seasoning
2 c. uncooked wild rice
Heat olive oil in large skillet. Saute garlic for 1 minute. Add scallops, stirring constantly and sizzling until slightly browned on both sides, approximately 2 minutes.
Add slivered salmon and saute gently for 1 - 2 minutes. Add water, Recipe Secrets stock mix, poultry seasoning and wild rice. Cover, lower heat and simmer until rice is cooked and liquid absorbed, about 40 minutes. Serves 4 - 6.
Wednesday: Cajun shrimp