Instructions: Seafood Alternatives: squid rings, cubed white fish, shrimp

Heat the oil in a large saucepan, add the onion, celery and carrot and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the rice and cook, stirring, until evely coated in oil, 1 to 2 minutes. Add the tomatoes and liquid, chicken broth, salt and pepper, bring to a boil, cover and simmer for 15 minutes.

Rinse the scallops and cut large sea scallops in half. Stir the scallops into rice, cover and continue to simmer until the rice is just tender to the bite and the scallops are opaque through, 5 to 10 minutes longer, depending on the size of the scallops. Taste the soup for seasoning and stir in the basil just before serving.

This recipe yields 4 servings.

Comments: When vine-ripe tomatoes begin appearing, they add a special touch to this recipe, but canned tomatoes are fine during the rest of the year.

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