Rice and Noodle Pilaf w/Edamame and Scallops

I had made this recipe which came from our local newspaper's "Food Section" sometime last year.  And it is good.  The original recipe calls for shrimp, but I had some bay scallops in the freezer which I thought might make a nice substitution.  They were.

This recipe calls for Canadian Bacon.  I don't use CB much, but it does freeze quite well.  In a pinch, you could always you bacon.  I just love fresh dill and edamames are just about my favorite vegetable.   A really, really nice, quick, tasty dinner.  The original recipe calls for grilling the shrimp, but I'm just about the biggest advocate of roasting shrimp, so I did this will the scallops.  The recipe below reflects how I prepared the scallops.  I served it simply with a whole-grain roll.

RICE AND NOODLE PILAF with EDAMAME and SCALLOPS (serves 2)

1/2 Tbsp + 1 tsp EVOO
1 Tbsp freshly-squeezed lemon juice
8 oz bay scallops (or raw shrimp, deveined and peeled)
1/2 small red onion, chopped
1 oz Canadian Bacon, finely chopped
6 Tbsp fine egg noodles, broken up
6 Tbsp instant brown rice
2 Tbsp dry white wine
1/2 cup frozen shelled edamame (in a pinch you could substitute baby lima beans)
3/4 cup chicken broth
S&P to taste
1/2 Tbsp chopped fresh dill, plus a few sprigs for garnish

Preheat oven to 400.

In a bowl, whisk together 1 tsp olive oil and lemon juice.  Add the scallops (or shrimp), toss to coat, set aside.

In a large saucepan or small Dutch oven over medium heat, add the remaining 1/2 tsp of oil.  Add the onion and bacon and saute until the onion becomes translucent, about 2 minutes.

Add the noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes.  Add the wine and cook, stirring constantly, until the wine has evaporated, about 2 minutes.  Add the edamame and chicken broth and bring to a boil.  Reduce heat to low and simmer covered, for about 15 minutes.

In the meantime. place the scallops or shrimp on a lined baking sheet (sprayed with cooking spray) and roast for 5-7 minutes, or until done.  (The original recipe calls for grilled the shrimp.)

Remove the pilaf from the heat and let stand, covered, for about 3 minutes.  Stir in the dill.  Season with S&P.  Plate the pilaf and top with roasted/grilled shrimp or scallops.  Garnish wtih dill sprigs.