BAKED MUSHROOM AND SCALLOPS
Steps:
- Preheat oven to 350F Heat half the butter (2 Tspn) in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. DO NOT overcook. 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. DO NOT let mixture burn. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir together. Bake covered in oven until bubbly, about 30 minutes. Serve garnished with chopped herbs.
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