Baked Mushroom and Scallops

“A healthy recipe, easy for a weeknight recipe, but elegant as well.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.
  3. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.
  4. Add the wine and reduce by half, stirring constantly for about 2 minutes.
  5. Be SURE not to let the mixture burn.
  6. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.
  7. Add the cooked rice and stir to combine.
  8. Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
  9. Serve garnished with chopped herbs.

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