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Title: Scallops in Rice Pie Shell
Categories: Seafood Wine Casserole
Yield: 4 Servings
| 1 | lb | Bay scallops |
| 3 | Scallions; fine chopped | |
| 1 | Bay leaf | |
| 1/4 | ts | White pepper |
| Salt to taste | ||
| 3/4 | c | White wine |
| 2 | tb | Sherry |
| 3 | tb | Flour |
| 3 | tb | Butter; melted |
| 1/2 | c | Heavy cream |
| 1/2 | c | Mushrooms; sliced |
| Paprika | ||
| Fresh parsley | ||
| RICE PIE SHELL | ||
| 2 1/2 | c | Long grain rice; cooked; cooled |
| 2 | Eggs; beaten | |
| 1/4 | c | Butter; melted |
| Salt to taste | ||
Preheat oven to 325~. Place scallops, scallions, bay leaf, pepper, salt,
wine and sherry in saucepan and stir constantly over low heat for 5
minutes. Remove scallops; rapidly boil liquid for 3 minutes. Remove from
heat. In a skillet, add flour to butter. Stir for 1 minute. Add cream
gradually. Cook and stir until thickened. Combine scallops, wine liquid,
cream sauce and mushrooms. Pour into rice shell. Bake 30-40 minutes.
Sprinkle with paprika. Garnish with parsley. RICE PIE SHELL: Mix rice and
eggs. Add butter and slat. Press into a 9" pie plate. Posted to MC-Recipe
Digest by Nancy Berry previous next