Ingredients:
4 tablespoons butter
1 lb large scallops
8 ounces fresh mushrooms, coarsely chopped
1/2 medium onions, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 1/2-2 cups cooked brown rice or 1 1/2-2 cups long-grain white rice
chopped chives (to garnish) or parsley ( to garnish)
Directions:
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.
(Over-sauteeing them will cause them to be tough, so avoid the temptation.) Transfer mixture to a greased glass 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, stirring constantly for about 2 minutes.
Be SURE not to let the mixture burn.
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 oven until bubbly, about 30 minutes.
Serve garnished with chopped herbs.
Servings: 4-6
Time preparation: 25 min.
Time total: 55 min.