in a wide saucepan with a lid
melt a pat of butter and toast 1 c white rice
add a little olive oil, 1/2 c onion, a sprig of thyme and a one-time-smashed clove of garlic and wilt the onion
when the onion is wilted add 1 1/2 c chicken stock, bring to a boil, turn to low, add a pinch of saffron, stir once, cover and simmer till done
shell 1/2 lb Brazilian shrimp and steam in a covered pan till almost done, pouring the liquid into the covered rice pot and setting the shrimp aside
dust 1/2 lb fresh flounder fillets with salt, pepper and flour and pan sear in a little oil till done
lightly salt and pepper 1/3 lb dry scallops and place them on a an ungreased griddle till the bottoms are seared, turn, sear the second side and remove
when the rice is done, stir in the scallops and flounder, top with shrimp, cover till shrimp are done, then uncover for a minute or two to make sure any remaining liquid has been absorbed
bring the saucepan to the table - better yet, use a paella pan - serves 4 as part of a larger meal