Scallops, Mushrooms, and Rice in Cream Sauce

• tablespoons butter or 4 tablespoons margarine↗4 tablespoons
• lb large scallop, rinsed and drained (and cut those little fin-things off)↗1 lb
• ounces fresh mushrooms, sliced↗8 ounces
• cup finely chopped yellow onion1⁄4 cup
• garlic clove, minced↗1 -2
• cup dry white wine↗1⁄2 cup
• cup half-and-half or 1/2 cup milk↗1⁄2 cup
• tablespoon Dijon mustard↗1 tablespoon
• teaspoon fresh lemon juice↗1 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• fresh ground black pepper↗
• cups cooked long-grain rice↗1 1⁄2 cups
• cup chopped fresh parsley1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.

2. 2

   Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.

3. 3

   Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.

4. 4

   Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.

5. 5

   Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).

6. 6

   Pour sauce over scallops; add in rice and mix well.

7. 7

   Cover and bake about 30 minutes, until bubbly.

8. 8

   Sprinkle with parsley before serving.