Scallops, Mushrooms, And Rice In Cream Sauce Recipe

Name: Scallops, Mushrooms, And Rice In Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0; 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 1/2 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.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Scallops, Mushrooms, And Rice In Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops, Mushrooms, And Rice In Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions