Creamed Scallops and Mushrooms with Rice

• 3 tablespoons butter
• 1 pound sea scallops
• 3/4 pound mushrooms, sliced
• 3/4 cup chopped green onions
• 1/8 teaspoon cayenne pepper
• 1 tablespoon all purpose flour
• 1 8-ounce bottle clam juice
• 1/2 cup whipping cream
• Cooked white rice

1. Melt butter in large skillet over medium-high heat.
2. Sprinkle scallops with salt and pepper.
3. Add to skillet; saute until just opaque in center, about 5 minutes.
4. Using slotted spoon, transfer scallops to bowl.
5. Reduce heat to medium.
6. Add mushrooms, 1/2 cup green onions and cayenne to skillet.
7. Saute until mushrooms are tender and brown, about 6 minutes.
8. Sprinkle flour into skillet; stir 30 seconds.
9. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes.
10. Add scallops.
11. Stir until heated through, about 1 minute.
12. Season with salt and pepper.
13. Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.

butter, scallops, mushrooms, green onions, cayenne pepper, flour, clam juice, whipping cream, white rice

Taken from www.epicurious.com/recipes/food/views/creamed-scallops-and-mushrooms-with-rice-4997 (may not work)