Scallops in rice pie shell
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bay scallops |
| 3 | Scallions; fine chopped | |
| 1 | Bay leaf | |
| ¼ | teaspoon | White pepper |
| Salt to taste | ||
| ¾ | cup | White wine |
| 2 | tablespoons | Sherry |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Butter; melted |
| ½ | cup | Heavy cream |
| ½ | cup | Mushrooms; sliced |
| Paprika | ||
| Fresh parsley | ||
| 2½ | cup | Long grain rice; cooked; cooled |
| 2 | Eggs; beaten | |
| ¼ | cup | Butter; melted |
| Salt to taste | ||
Directions
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@...> on May 17, 1998