Scallops, Mushrooms, and Rice in Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Serve with spinach salad and warm crusty bread. Ingredients:
4 tablespoons butter or 4 tablespoons margarine |
1 lb large scallop, rinsed and drained (and cut those little fin-things off) |
8 ounces fresh mushrooms, sliced |
1/4 cup finely chopped yellow onion |
1 -2 garlic clove, minced |
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 |
1/4 teaspoon salt |
fresh ground black pepper |
1 1/2 cups cooked long-grain rice |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.
2. Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 1/2 quart casserole dish that has been lightly coated with cooking spray.
3. Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
4. Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
5. Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
6. Pour sauce over scallops; add in rice and mix well.
7. Cover and bake about 30 minutes, until bubbly.
8. Sprinkle with parsley before serving.
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