Home & Creamed Scallops and Mushrooms with Rice
Creamed Scallops and Mushrooms with Rice

Creamed Scallops and Mushrooms with Rice

Creamed Scallops and Mushrooms with Rice


3 Tablespoon butter

1 Lb. small sea scallops

3/4 Lb. mushrooms, sliced

3/4 Cup chopped green onions

1/8 Teaspoon Cayenne pepper

1 Tablespoon flour

1 (8 Oz.) bottle clam juice

1/2 Cup whipping cream

Cooked white rice


Melt butter in large skillet over medium heat. Sprinkle scallops with salt & pepper. Add to skillet, sauté until just opaque in center about 5 minutes.  Using a slotted spoon, transfer scallops to a bowl.  Reduce heat to medium.  Add mushrooms, 1/2 cup green onions and cayenne to skillet.  Sauté until mushrooms are tender and brown, about 6 minutes.  Sprinkle flour into skillet. Stir 30 seconds.  Add clam juice and cream. Simmer until sauce thickens, enough to coat spoon, stirring about 10 minutes. Add scallops.  Stir until heated through, about 1 minute. Season with salt and pepper.

Place rice in bowl: top with scallops mixture, then 1/4 cup green onions. 





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