Made with leftover rice, this dish can be constructed lickity split! Served with a tossed green salad and a glass of Pinot Grigio, this is an easy, yet elegant weeknight meal.
Preheat broiler to high. In a large skillet over medium-high heat, add 1 tbsp (15 mL) butter.
Add the shrimp and scallops; cook, turning as needed, for 5 minutes or until cooked through. Transfer mixture to a square 7 x 11-inch (2 L) baking dish. (Blot with paper towel if any liquid accumulates.)
Return the skillet to the burner and reduce heat to medium. Add another 1 tbsp (15 mL) butter, onion, garlic, mushrooms, salt and pepper stirring often, for 10 minutes or until softened.
Sprinkle with flour and stir to coat vegetables evenly. Stirring constantly, pour in broth, wine and cream. Cook, stirring often, for 5 minutes or until thickened. Add peas, dill weed, lemon zest and Dijon into the sauce. Pour sauce evenly over the seafood.
Warm the rice in the microwave on high for 2 minutes; toss with parsley. Spread the rice mixture evenly over seafood mixture, leaving a 1-inch (2.5 cm) border around the edge of the dish uncovered.
Melt remaining butter and blend with paprika; brush evenly over rice. Broil for 5 minutes or until rice is lightly browned
3 tbsp butter, divided 1 lb thawed, medium shrimp (42 count), cleaned and de-veined 1/2 lb thawed bay scallops 1 small onion, finely chopped 1 clove garlic, finely chopped 2 cups sliced fresh mushrooms 1/2 tspeach salt and pepper 1 tbsp all-purpose flour 1/2 cup chicken broth 1/4 cup white wine 1/4 cup 35% whipping cream 3/4 cup frozen peas, thawed 1 tsp dried dill weed 1 tsp finely grated lemon zest 1 tsp Dijon mustard 3 cups cooked U.S. long grain white or brown rice 1 tbsp chopped fresh parsley 1/2 tsppaprika