Scallop and Mushroom Casserole

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            FOOD FUNNY
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Thanks to Eric Bachleitner of Medicine Hat, Alberta for this one:

The customer in the Italian restaurant was so pleased that he asked to
speak to the chef. The owner proudly led him into the kitchen and
introduced him to the chef. "Your pasta quattro formaggi was superb!"
the customer said. "I just spent a month in Italy, and yours is
better than any I had over there."

"Naturally," the chef said. "Over there, they use domestic cheese.
Ours is imported."

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            TODAY'S RECIPE
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I love the combination of scallops and mushrooms - I really should
share my recipe for stir-fried scallops and shiitakes some day - and
this rich and creamy casserole makes good use of both.

Scallop and Mushroom Casserole

4 Tbs (60 ml) butter
1 lb (450 g) large sea scallops
8 oz (225 g) fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or chicken stock
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups (375-500 ml) cooked brown or white
long-grain rice
Chopped chives or parsley for garnish

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. Serves 4 to 6.
Received on Fri Feb 6 06:20:18 2004