Preparation Time

25 minutes

Ingredients

• 3 tablespoons butter
• 1/2 lb sea scallops
• salt and pepper to taste
• 3/4 lb sliced mushrooms
• 1/2 cup chopped green onions
• 1/8 teaspoon cayenne pepper
• 1 tablespoon all purpose flour
• 1 8-ounce bottle clam juice
• 1/2 cup whipping cream
• 2 cups hot cooked rice

Directions

• melt butter in large skillet over medium high heat
• sprinkle scallops with salt & pepper
• add to skillet and saute until just opaque in center (~ 5 minutes)
• using slotted spoon, transfer scallops to bowl
• reduce heat to medium and add mushrooms, 1/2 of green onions, and cayenne
• saute until mushrooms are tender and brown (~6 minutes)
• sprinkle flour into skillet and stir for 30 seconds
• add clam juice and cream
• simmer until sauce thickens enough to coat spoon, stirring occasionally (~10 minutes)
• add scallops and stir until heated through (~1 minute)
• season with salt & pepper
• place rice in a shallow bowl, top with scallop mixture and add remaining green onions