Scallop and Mushroom Casserole
Source of Recipe
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List of Ingredients
4 Tbs (60 ml) butter
1 lb (450 g) large sea scallops
8 oz (225 g) fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or chicken stock
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups (375-500 ml) cooked brown or white
long-grain rice
Chopped chives or parsley for 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. Transfer to a greased 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, about 2
minutes. 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 (180C) oven until bubbly,
about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.Recipe
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