Prep 25 mins
Cook 30 mins
A healthy recipe, easy for a weeknight recipe, but elegant as well.
- 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)
- 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.
- (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
- Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
- Add the wine and reduce by half, stirring constantly for about 2 minutes.
- Be SURE not to let the mixture burn.
- Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
- Add the cooked rice and stir to combine.
- Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
- Serve garnished with chopped herbs.
We love scallops and this recipe is a great way to enjoy them. It's easy to prepare, yet there are several layers of flavor in addition to the scallops. None of the ingredients are overpowering, but all are present in rice, mushrooms and scallops. We will definately have this again. Thanks for posting.
We really enjoyed this casserole with the scallops and rice cooked together. It was so simple and delicious. Will make again soon. Thanks for posting this recipe.
This wasn't bad, but it was missing something...don't know what exactly, but once I figure it out, I will update this review.