Scallops, Mushrooms, And Rice In Cream Sauce

• 4 tablespoons butter or 4 tablespoons margarine
• 1 lb large scallop, rinsed and drained (and cut those little fin-things off)
• 8 ounces fresh mushrooms, sliced
• 1/4 cup finely chopped yellow onion
• 1 -2 garlic clove, minced
• 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
• 1/4 teaspoon salt
• fresh ground black pepper
• 1 1/2 cups cooked long-grain rice
• 1/4 cup chopped fresh parsley

1. Preheat oven to 350u0b0; in a medium skillet over medium heat, melt 2 tablespoons butter.
2. Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 1/2 quart casserole dish that has been lightly coated with cooking spray.
3. Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
4. Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
5. Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
6. Pour sauce over scallops; add in rice and mix well.
7. Cover and bake about 30 minutes, until bubbly.
8. Sprinkle with parsley before serving.

butter, scallop, mushrooms, yellow onion, garlic, white wine, milk, mustard, lemon juice, salt, fresh ground black pepper, rice, parsley

Taken from www.food.com/recipe/scallops-mushrooms-and-rice-in-cream-sauce-200608 (may not work)