Ingredients
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4 tablespoons butter
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1 lb large scallop
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8 ounces fresh mushrooms, coarsely chopped
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1/2 medium onion, finely chopped
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2 garlic cloves, finely chopped
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1/2 cup dry white wine
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1/2 cup half-and-half or 1/2 cup milk
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1 tablespoon Dijon mustard
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1 teaspoon fresh lemon juice
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salt & freshly ground black pepper
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1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
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chopped chives (to garnish) or parsley (to garnish)
Instructions
- 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.