Scallops, Mushrooms, And Rice In Cream Sauce - cooking recipe

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1 lb large scallop, rinsed and drained (and cut those little fin-things off)
8 ounces fresh mushrooms, sliced
1/4 cup finely chopped yellow onion
1 -2 garlic clove, minced
1/2 cup dry white wine
1/2 cup half-and-half or 1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon salt
fresh ground black pepper
1 1/2 cups cooked long-grain rice
1/4 cup chopped fresh parsley

Preparation

Preheat oven to 350\u00b0; in a medium skillet over medium heat, melt 2 tablespoons butter.
Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 1/2 quart casserole dish that has been lightly coated with cooking spray.
Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
Pour sauce over scallops; add in rice and mix well.
Cover and bake about 30 minutes, until bubbly.
Sprinkle with parsley before serving.