Shellfish lovers will enjoy this creamy casserole recipe that starts with a layer of brown rice cooked ahead to reduce preparation time.




  • Heat the oven to 325 degree F. Coat a 2-quart casserole with nonstick cooking spray. Spoon brown rice into prepared dish.

  • In a medium-size skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer; add shrimp. Cook for 4 minutes over medium heat. Remove shrimp and reserve. Add scallops and cook for 5 minutes. Remove scallops and reserve.

  • Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard. Reserve cooking liquid.

  • In a small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened.

  • Mix together the shrimp, scallops, reduced cooking liquid and cream mixture. Spoon the mixture evenly over rice. Pour cream sherry over the top.

  • Bake at 325 degree F for 25 minutes. Let stand for 15 minutes before serving. Garnish with chopped parsley, if desired.