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Source: America's Favorite Food Associations

Scallops with Mushrooms, Leeks & Tomato
This delicious dish is a perfect meal.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
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1 pound (about 5 cups) fresh white mushrooms, sliced
1/2 cup rice, quick-cooking, uncooked
1 pound scallops, extra-large, boneless fish chunks
2 cups leeks, thinly sliced
1 cup plum tomatoes, diced
4 tablespoons (1/2 stick) butter
1 teaspoon thyme leaves, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper




Preheat outdoor grill or oven to 425 degrees. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tbs. rice and 1/4 of the scallops. Sprinkle with leeks, tomatoes, butter, thyme, paprika, salt and black pepper, dividing evenly. Top with another 1/2 cup mushrooms. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until scallops are tender (on grill for about 15 minutes, turning once, on in the oven for about 20 minutes). Remove; let stand until rice is tender, about 5 minutes. Place in individual shallow serving bowls; carefully unfold foil; serve.




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