Scallops With Mushrooms, Leeks And Tomatoes

By á-170456

Ingredients

• 1 pound fresh white mushrooms cleaned, trimmed, and sliced - (5 cups)
• 1/2 cup quick-cooking rice
• 1 pound extra-large scallops (or boneless fish chunks)
• 2 cups thinly-sliced leeks (or onions)
• 1 cup chopped plum tomatoes
• 4 tablespoons butter - (1/2 stick)
• 1 tablespoon fresh thyme leaves (or 1 tspn dried thyme, crushed)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat rack for outdoor grill until hot or oven to 425 degrees. On work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In center of each piece of foil arrange generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tablespoons rice and 1/4 of the scallops. Divide leeks, tomatoes, butter, thyme, paprika, salt and black pepper over scallops. Top with remaining mushrooms.

Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until scallops are tender (on grill for about 15 minutes, turning once, or in oven for about 20 minutes). Remove; let stand until rice has absorbed liquid, about 5 minutes.

Place in individual shallow serving bowls; carefully unfold foil; serve.

This recipe yields 4 servings.