Scallops, Mushrooms, and Rice in Cream Sauce

Submitted by ratherbeswimmin

"Serve with spinach salad and warm crusty bread."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 tablespoons butter or 4 tablespoons margarine
• 1 lb large scallop, rinsed and drained (and cut those little fin-things off)
• 8 ounces fresh mushrooms, sliced
• 1⁄4 cup finely chopped yellow onion
• 1 -2 garlic clove, minced
• 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
• 1⁄4 teaspoon salt
• fresh ground black pepper
• 1 1⁄2 cups cooked long-grain rice
• 1⁄4 cup chopped fresh 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.