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Creamy Scallops, Mushrooms & Parmesan Rice
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Creamy Scallops, Mushrooms & Parmesan Rice

40 Min(s)
40 Min(s) Prep
Chicken broth and cream cheese make a sumptuous sauce for this Creamy Scallops, Mushrooms & Parmesan Rice dish.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. olive oil
2 lb. medium sea scallops
3/4 lb. mushroom s, sliced
3/4 cup sliced green onions, divided
1/8 tsp. ground red pepper (cayenne)
1 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
4 cups hot cooked rice
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 5 min. or until opaque, turning occasionally. Remove from skillet; cover to keep warm.
2
Add mushrooms, 1/2 cup onions and pepper to skillet. Cook on medium heat 6 min. or until mushrooms are tender and brown. Add flour to skillet; stir 30 sec. Add broth and cream cheese; cook 10 min. or until sauce thickens enough to coat spoon, stirring occasionally. Return scallops to skillet; cook 1 min. or until heated through.
3
Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Serving Suggestion
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 910mg
40%
Total Carbohydrates 40g
15%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 27g
54%
Vitamin A
10%
Vitamin C
4%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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