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!

Dirk FucikMollusks