| | Directions | | Melt butter in large saucepan. Add shrimp, scallops and onion. Cook until shrimp are pink and scallops are opaque. Stir in soup, milk (with mushroom liquid added), lemon juice and peas. Bring to a boil. Stir in rice. Cover and let stand at least 5 minutes. Serve hot. Many times, when I have a dinner party, friends call and want me to include this dish on the menu! |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 1 pound small Shrimp |
| - | | 1 onion, chopped |
| - | | 1 pound scallops |
| - | | 1 can cream of mushroom soup |
| - | | 1 tablespoon Lemon Juice |
| - | | 2 cans Mushrooms, reserve liquid |
| - | | 1 package Frozen Peas, thawed (1 lb pkg) |
| - | | 1 1/2 cups Milk (use juice of mushrooms as part of this measure) |
| - | | 1 1/2 cups Minute Rice, uncooked |
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