| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains, Eggs |
|
Seafood, Wine, Casseroles |
4 |
Servings |
INGREDIENTS
| 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 |
| 2 1/2 |
c |
Long grain rice; cooked; cooled |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Butter; melted |
|
|
Salt to taste |
INSTRUCTIONS
RICE PIE SHELL
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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