1 lb Bay scallops
3 Scallions, fine chopped
1 Bay leaf
1/4 tsp White pepper
Salt to taste
3/4 cup White wine
2 tbsp Sherry
3 tbsp Flour
3 tbsp Butter, melted
1/2 cup Heavy cream
1/2 cup Mushrooms, sliced
Paprika
Fresh parsley
RICE PIE SHELL
2 1/2 cup Long grain rice, cooked; cooled
2 Eggs, beaten
1/4 cup Butter, melted
Salt to taste
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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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