Baked Mushroom and Scallops
A healthy recipe, easy for a weeknight recipe, but elegant as well.
- Ready In:
- 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.
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Just made this now to have for dinner tomorrow night. But couldn't help myself and spooned a little bit out to try. Absolutely moorish and creamy. What a divine dish and great way to stretch scallops out a bit further. I added a bit extra mushrooms as I bought quite a big bag on sale today! Definitely a keeper.