Ingredients
- 3 tbsp (45 mL) butter, divided
- 1 lb (500 g) thawed, medium shrimp (42 count), cleaned and de-veined
- 1/2 lb (250 g) thawed bay scallops
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 cups (500 mL) sliced fresh mushrooms
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) all-purpose flour
- 1/2 cup (125 mL) chicken broth
- 1/4 cup (50 mL) white wine
- 1/4 cup (50 mL) 35% whipping cream
- 3/4 cup (175 mL) frozen peas, thawed
- 1 tsp (5 mL) dried dill weed
- 1 tsp (5 mL) finely grated lemon zest
- 1 tsp (5 mL) Dijon mustard
- 3 cups (750 mL) cooked U.S. long grain white or brown rice
- 1 tbsp (15 mL) chopped fresh parsley
- 1/2 tsp (2 mL) paprika
Directions
- Preheat broiler to high. In a large skillet over medium-high heat, add 1 tbsp (15 mL) butter. Add the shrimp and scallops; cook, turning as needed, for 5 minutes or until cooked through. Transfer mixture to a square 7 x 11-inch (2 L) baking dish. (Blot with paper towel if any liquid accumulates.)
- Return the skillet to the burner and reduce heat to medium. Add another 1 tbsp (15 mL) butter, onion, garlic, mushrooms, salt and pepper stirring often, for 10 minutes or until softened. Sprinkle with flour and stir to coat vegetables evenly.
- Stirring constantly, pour in broth, wine and cream. Cook, stirring often, for 5 minutes or until thickened. Add peas, dill weed, lemon zest and Dijon into the sauce. Pour sauce evenly over the seafood.
- Warm the rice in the microwave on high for 2 minutes; toss with parsley. Spread the rice mixture evenly over seafood mixture, leaving a 1-inch (2.5 cm) border around the edge of the dish uncovered. Melt remaining butter and blend with paprika;
