Shrimp 300g
Scallops 200g 
Chicken breast 100g (season with 1/4 tsp salt, pepper and corn starch)
Garlic 4 cloves (minced)
Onion 60g (diced)
Green Capsicum 50g (slices)
Red Capsicum 50g (slices)
Cherry Tomato 5 (halved) 
Japanese rice 200g 
Saffron (a good pinch) 
Chicken broth 220cc 
½ teaspoon Black pepper
½ teaspoon Salt
Butter 20g (to grill scallops)
Butter 20g (for cooking)
Spring onion 1 stalk (for garnishing)
*soak saffron in the chicken broth for half an hour at least 




  1. In the pan , put in butter n grill scallops till brown n set aside.
  2. In the same pan, add in the other butter n sauté garlic n onion till fragrant.
  3. Add in chicken n the rice, fry till rice translucent, stir in saffron n broth n mix well. Add in salt n black pepper n mix thoroughly.
  4. When the broth is quite drained , arrange shrimps n scallops evenly on top, cover the lid n cook for 12 mins over low to medium heat.
  5. Next, add in capsicums n cherry tomatoes on top n let it steam for about 10 mins.
  6. Remove lid n continue to cook over high heat for an minute to reduce the excess water.
  7. Mix well n place it in the plate n garnish with spring onion n lemon. Enjoy!



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