Recipe - Scallops In Rice Pie Shell

1 pound Bay scallops
3 Scallions; fine chopped
1 Bay leaf
One fourth teaspoon White pepper
Salt to taste
Three fourths cup White wine
2 tablespoon Sherry
3 tablespoon Flour
3 tablespoon Butter; melted
One half cup Heavy cream
One half cup Mushrooms; cut or sliced up
Paprika
Fresh parsley

RICE PIE SHELL
2 One half cup Long grain rice; cooked;
cooled
2 Eggs; beaten
One fourth cup Butter; melted
Salt to taste

Preheat oven to 325~. Place scallops, scallions, bay leaf, pepper, salt,
wine and sherry in saucepan and stir constantly over low heat for 5
minutes. Remove scallops; rapidly boil liquid for 3 minutes. Remove from
heat. In a skillet, add flour to butter. Stir for 1 minute. Add cream
gradually. Cook and stir until thickened. Combine scallops, wine liquid,
cream sauce and mushrooms. Pour into rice shell. Bake 3040 minutes.
Sprinkle with paprika. Garnish with parsley. RICE PIE SHELL: Mix rice and
eggs. Add butter and slat. Press into a 9" pie plate.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998