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Scallop and Mushroom Casserole


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  • 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


Servings 4


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.

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