Recipe Categories
Seafood
Wine Seafood

Shanna's Scallops Wine Rice Pie

1 lb bay scallops
3 x scallions fine chopped
1 x bay leaf
1/4 tsp white pepper
    salt to taste
3/4 cup white wine
2 tbl sherry
3 tbl flour
3 tbl 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 x eggs beaten
1/4 cup butter melted
    salt to taste

 Method :
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.