Baked Mushroom and Scallops |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A healthy recipe, easy for a weeknight recipe, but elegant as well. Ingredients:
4 tablespoons butter |
1 lb large scallop |
8 ounces fresh mushrooms, coarsely chopped |
1/2 medium onion, finely chopped |
2 garlic cloves, finely chopped |
1/2 cup dry white wine |
1/2 cup half-and-half or 1/2 cup milk |
1 tablespoon dijon mustard |
1 teaspoon fresh lemon juice |
salt & freshly ground black pepper |
1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice |
chopped chives (to garnish) or parsley (to garnish) |
Directions:
1. Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side.
2. (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
3. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
4. Add the wine and reduce by half, stirring constantly for about 2 minutes.
5. Be SURE not to let the mixture burn.
6. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
7. Add the cooked rice and stir to combine.
8. Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
9. Serve garnished with chopped herbs.
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