Bay Scallop and Wild Rice Stuffed Sweet Peppers with Shrimp Gravy
1 cup wild rice and basmati rice combo or any wild rice combo
2 1/4 cups water
1 teaspoon salt
1 tablespoon canola oil
6 large orange or red sweet bell peppers with stems
2 tablespoons extra virgin olive oil
1 tablespoon garlic, finely chopped
1/2 cup celery, finely chopped
1 cup sweet onion, finely chopped
1 cup carrot, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1- 14.5 ounce can whole tomatoes, drained and crushed by hand
1/2 cup sauvignon blanc wine
1 tablespoon dry dill
1 teaspoon sriracha hot sauce
2 teaspoons herbed salt (available @ Dirk's)
1 pound bay scallops (or cut large scallops in quarters)
Put all ingredients in pot with tight fitting lid. Bring to a boil without lid, reduce heat to low, put lid on to cook for 15 minutes. remove from heat.
Halve lengthwise keeping stems intact, remove seeds.
Steam in steamer basket for 8 minutes. You may have to do 2 or 3 batches depending on the size of your steamer.
Preheat oven to 350 degrees. While rice cooks, saute veggies in evoo about 5 minutes medium high temperature. Add salt, pepper, tomatoes, and wine. Bring temperature up to high to reduce and thicken liquid, about 2 minutes. Remove from heat, add dill and sriracha, combine with rice.Season scallops with herb salt. Combine with rice mixture. Stuff peppers. Bake 40 minutes. Top with shrimp gravy.
Serves 6 people. Enjoy!