Paella de colores with shrimp and scallops

2 c. chicken broth
1 tsp. tumeric
1 tbsp. olive oil
1 c. chopped onion
2/3 c. diced red bell pepper
2/3 c. diced green bell pepper
3/4 c. halved grape tomatoes
1 tbsp. chopped garlic
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1 c. arborio rice
1 c. shelled edamame
1/2 lb. shrimp, shelled and deveined
1/2 lb. sea scallops
2 tbsp. chopped fresh cilantro

Heat broth; turn off heat. Add tumeric; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.

For a sweet October treat, wrap apples in caramel sheets, insert popsicle sticks, warm in a 200° oven on wax paper, let cool, and serve.