This seafood congee is perfect for cold winter days!

Defrost frozen tilapia filet and cut into thin slices once thawed. Season with salt and black pepper to taste. While tilapia is thawing, soak dried scallops until soft. Once scallops are soft, break it apart into smaller shreds.

In a pot add water, rice, and salt. Bring the mixture to a boil and reduce the heat to a low simmer. Stir occasionally so that there isn't any clumping or sticking at the bottom of the pot. Add in the shredded dried scallops. Simmer the congee for an 1 hour or until it is to the desired consistency. Simmer longer if you prefer a thicker and creamier texture. Add in the sliced tilapia and simmer for additional 5 mins or until fish is just tender and cooked. Add additional salt and white pepper to taste. Serve the congee hot.