½

kg

scallops

3

small

spring onions; finely chopped

1

bay leaf

¼

tsp

white pepper

1

pinch

salt; to taste

¾

cup

medium white wine

2

Tbs

dry sherry

3

Tbs

flour

3

Tbs

butter; melted

½

cup

double cream

½

cup

mushrooms; sliced

2

tsp

paprika; or as required

1

tsp

parsley; finely chopped for garnish

For rice pie shell:

2 ½

cup

jasmine rice; cooked and cooled

2

medium

eggs; beaten

¼

cup

butter; melted

1

pinch

salt; to taste

1

Preheat oven to 160°C.

2

Place scallops, spring onions, bay leaf, pepper, salt, wine and sherry in saucepan and stir constantly over low heat for minutes. Remove scallops, rapidly boil liquid for 3 minutes. Remove from heat.

3

In a skillet, add flour to butter. Stir for 1 minute. Add cream gradually. Cook and stir until thickened.

4

Combine scallops, wine liquid, cream sauce and mushrooms. Pour into rice shell. Bake 30-40 minutes. Sprinkle with paprika and garnish with parsley.

For rice pie shell:

1

Mix rice and eggs. Add butter and salt. Press into a 18cm pie dish.