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.

No additional tips available.

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

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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.

Scallops, Mushrooms, And Rice In Cream Sauce

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