Scallop and Mushroom Casserole

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              FOOD FUNNY
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Some sage advice from Rosemary Zwick: Beer is medicine. It's good for what ales you.

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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 Mon Mar 23 23:39:50 2009