Scallops fenton
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Scallops |
| 1½ | cup | Dry white wine |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | pounds | Mushrooms; sliced |
| 1 | Small green pepper; sliced | |
| ¼ | cup | Butter |
| ½ | teaspoon | Salt |
| Dash fresh ground pepper | ||
| 4 | tablespoons | Flour |
| 1 | cup | Diced Swiss cheese |
| ½ | cup | Grated Romano cheese |
| 1 | cup | Heavy cream, whipped |
| 2 | tablespoons | Butter for topping |
| Paprika | ||
Directions
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 and cook until thickened. Add Swiss cheese and ½ 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 with butter 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)