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Scallops, Mushrooms, and Rice in Cream Sauce Recipe

March 11th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsbutteror margarine
  2. 1lblarge scallops, rinsed and drained(and cut those little fin-things off)
  3. 8ouncesfresh mushrooms, sliced
  4. 1/4cup finely choppedyellow onions
  5. 1-2garlic clove, minced
  6. 1/2cupdry white wine
  7. 1/2cuphalf-and-halfor milk
  8. 1tablespoonDijon mustard
  9. 1teaspoonfresh lemon juice
  10. 1/4teaspoonsalt
  11. fresh ground black pepper
  12. 1 1/2cupscooked long-grain rice
  13. 1/4cup choppedfresh 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 ½ 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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