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Perfect Scallops with Rice and Mushrooms

Kim made this last night.  It’s an instant favorite.  The scallops were perfect: crispy on one side and soft on the other.  The rice by itself was delicious, and even better with the cheese and scallops.  It looks like the mushrooms weren’t technically part of the recipe, but every meal could use a side of sautéed mushrooms as far as I’m concerned.  This might unseat Carrabba’s Spiedino Di Mare as my favorite scallop dish; they’re not necessarily similar, but both are amazing.

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Posted by Anthony on Apr 26, 2010 | 1 reply
Filed under: Food

Comments:

01. Apr 26, 2010 at 03:23pm by Kimberly:

Just made a few adjustments to the recipe: I used only a dash of white cooking wine & I added it for the last minute or so that the scallops were still in the pan. As Anthony noted, the mushrooms were something I added because he loves them (sautéed them with a little bit of thyme and served them on the side). Then at the end I threw some freshly grated Parmesan cheese over the whole dish.

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