Baked Mushroom and Scallops

Ingredients

• 4 tablespoons butter
• 1 lb large scallop
• 8 ounces fresh mushrooms, coarsely chopped
• 1/2 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1/2 cup half-and-half or milk
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• salt & freshly ground black pepper
• 1 1/2-2 cups cooked brown rice or long-grain white rice
• chopped chives or parsley (to garnish)

Directions

1. 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.

2. 2

   (Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass baking dish.

3. 3

   Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes.

4. 4

   Add the wine and reduce by half, stirring constantly for about 2 minutes.

5. 5

   Be SURE not to let the mixture burn.

6. 6

   Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops.

7. 7

   Add the cooked rice and stir to combine.

8. 8

   Bake covered in a preheated 350F oven until bubbly, about 30 minutes.

9. 9

   Serve garnished with chopped herbs.