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Scallops, Mushrooms, and Rice in Cream Sauce

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“Serve with spinach salad and warm crusty bread.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; 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 ½ 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.

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