Place chicken breasts in an 8 inch square baking dish, with thicker portions to outside edge of dish. Cover with wax paper. Microwave at medium high (70%) until tender, 7 to 8 minutes. Set aside. Place shrimp, butter and garlic powder in a 9 inch pie dish. Cover with wax paper. Microwave at high (100%) until shrimp turns pink, 3 to 4 minutes. Set aside. Place 1 tablespoon butter in a shallow glass dish. Microwave at high (100%) until melted, 30 to 45 seconds. Stir in parsley. Place scallops in butter sauce. Cover with wax paper. Microwave at high (100%) until tender, 4 1/2 to 5 minutes. Set aside. Place rice, broth and saffron in a 3 quart casserole. Cover with plastic wrap. Microwave at high (100%) until tender, 14 to 1 7 minutes, stirring twice during cooking time. Stir in peas and pimentos. Cover with plastic wrap. Microwave at high (100%) 3 minutes. Mix shrimp and scallops into rice. Place chicken breasts on top. Cover with plastic wrap. Microwave at medium high (70%) until heated, 4 to 5 minutes. Makes 4 generous servings.