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Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté scallops in butter over medium-high heat in a saucepan or Dutch oven 3 to 5 minutes or until cooked through. Remove scallops from pan, and set aside. Place shallots and mushrooms into pan; cook, stirring constantly, 3 to 5 minutes or until tender.

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  • Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in saffron threads and clam juice; reduce heat to maintain a simmer. Cook uncovered, stirring constantly. When liquid is nearly absorbed, stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

  • Stir in cream cheese, and cook just until cheese has blended. Stir in scallops, and simmer until heated through. Season with salt and pepper to taste.

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