Instructions: 1) Preheat oven to 350 F

2. Heat 1 tb butter in casserole. Add the onion and cook 2 min over medium heat.

3. Stir in the rice and cook over high heat for 2 minutes.

4. Pour in chicken stock, mix well and season. Cover and cook 18 minutes in oven.

5. 4 minutes before end of cooking time, mix in cheese and continue cooking.

6. Remove cooked rice from the ove, fluff with fork and set aside.

7. Heat remaining butter in frying pan. Cook shrimp for 3 minutes over medium-high heat, stirring once aand seasoning.

8. Spoon layer of rice in bottom of scallop shells. Add shrimp and cover with paprika sauce.

9. Top with breadcrumbs and broil in oven for several minutes. Paprika Sauce: 4 Tb butter 2 md onions thinly sliced 2 tb paprika 4 tb flour 1 lg apple pelled cored and chopped 3 c light chicken stock, hot 3 tb hot light cream

Heat butter in sauce pan. add onions and cook 4 minutes over low heat.

stir in paprika and flour; mix well and cook 1 minute over low heat.

Add apple and chicken stock; mix well and season. cook sauce 8-10 minutes over medium heat.

Remove sauce from heat and pour into food processor; blend until smooth.

Incorpate hot cream and serve.

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