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Creamed Scallops and Mushrooms with Rice

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Creamed Scallops and Mushrooms with Rice
Bon Appétit | February 1998

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Makes 4 servings
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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

Details

Preparation

Step 1


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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