Creamed Scallops and Mushrooms with Rice

Creamed Scallops and Mushrooms with Rice Bon Appétit | February 1998 Recipe Reviews (32) fork user rating3½ fork user rating rate recipe 94% would make it again 1,018 saved to recipe box yield Makes 4 servings ingredients

Creamed Scallops and Mushrooms with Rice
Creamed Scallops and Mushrooms with Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • tablespoons butter

  • 1

    pound sea scallops

  • 3/4

    pound mushrooms, sliced

  • 3/4

    cup chopped green onions

  • 1/8

    teaspoon cayenne pepper

  • 1

    tablespoon all purpose flour

  • 1

    8-ounce bottle clam juice

  • 1/2

    cup whipping cream

  • Cooked white rice

  • preparation

Directions

Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl. Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper. Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.

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