Scallops in a creamy sauce with mushrooms and rice

Scallops in a creamy sauce with mushrooms and rice

Ingredients

• 3 tablespoons butter
• Scallops 450 g
• Fresh mushrooms 340 g
• Green onions 50 g
• Cayenne pepper
• Wheat flour 1 tablespoon
• Shell juice230 g
• Whipped cream 100 ml
• Rispo to taste

Directions

1. Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and place in the pan. Cook for about 5 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add chopped mushrooms, 0.5 cups chopped green onions, and cayenne pepper. Fry for about 6 minutes until golden brown. Sprinkle with flour and cook for another 30 seconds. Then stir in the shell juice and cream. Cook until the sauce thickens, stirring occasionally, 10 minutes. Add scallops and heat for 1 minute. Season with salt and pepper.
3. Cook the rice and place in plates or bowls. Top with scallops and sprinkle with remaining green onions.