Scallops, Mushrooms, and Rice in Cream Sauce

Made This Recipe? Add Your Photo

Total Time
1hr 10mins
40 mins
30 mins

Serve with spinach salad and warm crusty bread.

Skip to Next Recipe




  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.