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

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