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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 638
% Daily Value**
Total Fat 16g
Saturated Fat 8g
Unsaturated Fat 2g
Cholesterol 200mg
Sodium 311mg
Total Carbohydrate 86g
Dietary Fiber 7g
Sugars 4g
Protein 40g
Vitamin A  13%Vitamin C  10%
Calcium  9%Iron  18%
Potassium  28%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Scallops in Rice Pie Shell

Date Added: June 11, 2009


1 Bay Leaf
1 Pound Bay Scallop
1/2 Cup Heavy Cream plus
3 Tablespoons Flour sifted, all-purpose
1/4 Teaspoon White Pepper divided
1/2 Cup Mushroom sliced(4-oz)
3/4 Cup White Wine dry
3 Tablespoons Butter melted (up to 1)
2 Tablespoons Dry Sherry (optional)
2 Eggs beaten (optional)
3 Scallions fine chopped
2 1/2 Cups Long Grain Rice cooked
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1. Preheat oven to 325 F.

2. Place scallops, scallions, bay leaf, pepper, salt, wine and sherry in saucepan and stir constantly over low heat for 5 minutes.

3. Remove scallops; rapidly boil liquid for 3 minutes.

4. Remove from heat. In a skillet, add flour to butter.

5. Stir for 1 minute. Add cream gradually. Cook and stir until thickened.

6. Combine scallops, wine liquid, cream sauce and mushrooms.

7. Pour into rice shell. Bake 30-40 minutes. Sprinkle with paprika.

8. Garnish with parsley. RICE PIE SHELL: Mix rice and eggs.

9. Add butter and slat. Press into a 9" pie plate.

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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Mushroom, Rice, Sulfites, Spring Onion, Alcohol, Scallops allergies.
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