1 package (14 ounces) frozen pepper strips, thawed and chopped
1/4 cup minced fresh parsley
1/4 teaspoon salt
Prepare pilaf mix according to package directions, using 1 tablespoon butter.
Meanwhile, in a large skillet, saute scallops in remaining 3 tablespoons butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.