Saffron Rice with Seafood
Blanch peas in salted water for 5 minutes. Rinse and drain. Peel the onions and cut into rings.
Rinse rice and boil with double amount of lightly salted water and saffron, covered about 20 minutes.
Pour 3 tablespoons of oil in a pan. Add peas and onion and sauté 3 minutes on medium heat. Add rice and cook another 3 minutes. Season with curry, salt and pepper and mix in halved cherry tomatoes.
Rinse and dry the shrimp and scallops. In a separate pan, heat 2 tablespoons olive oil. Add the shrimp and scallops and cook over high heat while turning, 1 minute. Season with salt and pepper.
To serve, spoon rice on 4 plates. Top with scallops and shrimp and serve hot.