Scallops In Rice Pie Shell
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains, Eggs | Casseroles, Seafood, Wine | 4 | Servings | |
INGREDIENTS
| 1 | lb | Bay scallops |
| 3 | Scallions, fine chopped | |
| 1 | Bay leaf | |
| 1/4 | t | White pepper |
| Salt to taste | ||
| 3/4 | c | White wine |
| 2 | T | Sherry |
| 3 | T | Flour |
| 3 | T | Butter, melted |
| 1/2 | c | Heavy cream |
| 1/2 | c | Mushrooms, sliced |
| Paprika | ||
| Fresh parsley | ||
| 2 1/2 | c | Long grain rice, cooked |
| cooled | ||
| 2 | Eggs, beaten | |
| 1/4 | c | Butter, melted |
| Salt to taste |
INSTRUCTIONS
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 <nlberry@prodigy.net> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 299
Total Fat: 33.9g
Cholesterol: 187.2mg
Sodium: 200.7mg
Potassium: 205.9mg
Carbohydrates: 36.2g
Fiber: <1g
Sugar: 1.1g
Protein: 7.8g