Baked Mushroom and Scallops

A healthy recipe, easy for a weeknight recipe, but elegant as well.

• Ready In: 55 mins
• Serves: 4-6

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.