1 lb Bay scallops
3 Scallions; fine chopped
1 Bay leaf
1/4 ts White pepper
Salt to taste
3/4 c White wine
2 tb Sherry
3 tb Flour
3 tb Butter; melted
1/2 c Heavy cream
1/2 c Mushrooms; sliced
Paprika
Fresh parsley
RICE PIE SHELL
2 1/2 c Long grain rice; cooked;
-cooled
2 Eggs; beaten
1/4 c Butter; melted
Salt to taste
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.
Yields
4 Servings