Scallops Fenton | scallop recipes

Scallops Fenton | scallop recipes

3 lb scallops
1 1/2 cup dry white wine
2 tablespoon fresh lemon juice
3/4 lb mushrooms; sliced
1 small green pepper; sliced
1/4 cup butter
1/2 teaspoon salt
1 dash fresh ground pepper
4 tablespoon flour
1 cup diced swiss cheese
1/2 cup grated romano cheese
1 cup heavy cream, whipped
2 tablespoon butter for topping
1 paprika
Bring wine and lemon juice to boil and add scallops, mushrooms, and green
pepper. Simmer just until scallops are tender. Be careful not to
overcook!!! Drain, reserving liquid. Melt butter in saucepan, blending in
salt, pepper, and flour until bubbly. Gradually stir in reserved liquid
andcook until thickened. Add Swiss cheese and 1/2 of the Romano and stir
over very low heat until blended. Remove from heat and fold in whipped
cream. Stir in scallop mixture, then divide between eight, individual,
buttered scallop shells/baking dishes. Sprinkle tops with remaining
Romano, dot withbutter and sprinkle with pap- rika. Broil until golden
brown. Watch them carefully so as not to burn!!!! This, as you may guess,
is sinfully rich and deliciously bad for you. Scallops themselves,
however, are very low in cholesterol. If you would also like to try some
plainer, New England-style scallop recipes, just let me know. Yours in good
food and good fellowship! FROM: DAVID SAWYER (RJHV41A)