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