Chicken broth and cream cheese make a sumptuous sauce for this Creamy Scallops, Mushrooms & Parmesan Rice dish.
What You Need
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
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.
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.
Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.