How to make it

  • 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

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