Scallop and Mushroom Casserole

By á-708

Ingredients

• 4 Tbs (60 ml) butter
• 1 lb (450 g) large sea scallops
• 8 oz (225 g) fresh mushrooms, sliced
• 1/2 medium onion, finely chopped
• 1-2 cloves garlic, finely chopped
• 1/2 cup (125 ml) dry white wine or chicken stock
• 1/2 cup (125 ml) half-and-half or milk
• 1 Tbs (15 ml) Dijon mustard
• 1 tsp (5 ml) lemon juice
• Salt and freshly ground pepper to taste
• 1 1/2 - 2 cups (375-500 ml) cooked brown or white long-grain rice
• Chopped chives or parsley for garnish

Details

Servings 4

Preparation

Step 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. Transfer to a greased baking dish. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, about 2 minutes. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F (180C) oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.