1 lb large scallops, rinsed & drained (and cut those little fin-things off) .
1/4 c sliced fresh parsley .
1/4 tsp salt .
1 1/2 c cooked long-grain rice .
8 oz fresh mushrooms, sliced .
1 tbsp Dijon mustard .
1-2 garlic clove, minced .
1/2 c half-and-half or milk .
1/2 c dry white wine .
1/4 c finely sliced yellow onions .
fresh ground black pepper .
1 tsp fresh lemon juice .
4 tbsps butter or margarine
Directions
Step #1 Preheat oven to 350°; in a medium skillet over med-heat/flame, melt 2 tbsps butter.
Step #2 Add in the scallops; stir/saute for 5 mins until lightly browned & cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.
Step #3 Return skillet to medium heat & melt remaining 2 tbsps butter; add in mushrooms, onions, & garlic; stir/saute 3 mins.
Step #4 Add in the wine; boil until the liquid is reduced to about 2 tbsps, about 2 mins.
Step #5 Add in half-and-half, mustard, salt, lemon juice, & pepper; stir until mixed (taste sauce & adjust to preference).
Step #6 Pour sauce over scallops; add in rice & mix well.
Step #7 Cover up & bake about 30 mins, until bubbly.
Step #8 Sprinkle top with parsley before serving.
Enjoy the Scallops, Mushrooms, & Rice in Cream Sauce recipe