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)

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