Categories: mediterranean, sandwich

Ingredients

• 3.5 c. cold water
• 0.75 c. uncooked long grain white rice
• 1 tbsp plus 2 tsp extra virgin olive oil
• Kosher salt (if using table salt, use 0.5 the amount)
• 0.25 tsp saffron threads
• 0.125 tsp turmeric
• 2 c. dry white wine
• 2 bay leaves
• 1 lb. bay scallops
• 1 6.5 oz. jar artichoke hearts, drained and chopped
• 0.75 c. roasted red peppers, drained and chopped
• 0.25 c. piyyed and chopped kalamata olives
• 1 tbsp fresh lemon juice
• 1 tbsp fresh thyme
• 2 tsp. fresh rosemary
• 1 tsp. minced garlic
• 4 10-11 in. flour tortillas

Directions

1. mbine 1.5 c. of cold water, rice, 2 tsp of olive oil, 0.5 tsp kosher salt, saffron, and turmeric in med. saucepan.

2. Bring to boil over low heat.

3. Simmer, covered, until all liquid is absorbed, about 20 mins. Don’t stir while rice is cooking.

4. Combine remaining 2 c. water, wine, bay leaves, and 1 tsp. kosher salt in med saucepan over medium high heat. Bring to boil.

5. Add scallops and cook until scallops become opaque, about 2 minutes. Drain liquid and return scallops to pan.

6. Add rice, artichokes, bell pepper, olives, lemon juice, thyme, rosemary, garlic, and remaining 1 tbsp olive oil to pan with scallops, heat over low heat.

7. Cook until warm, 2-3 mins.

8. Divide scallop mixture among tortillas and wrap.

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