Title: Scallops Fenton
Categories: Fish
Yield: 4 Servings
| 3 | lb | Scallops |
| 1 1/2 | c | Dry white wine |
| 2 | tb | Fresh lemon juice |
| 3/4 | lb | Mushrooms; sliced |
| 1 | | Small green pepper; sliced |
| 1/4 | c | Butter |
| 1/2 | ts | Salt |
| | | Dash fresh ground pepper |
| 4 | tb | Flour |
| 1 | c | Diced Swiss cheese |
| 1/2 | c | Grated Romano cheese |
| 1 | c | Heavy cream, whipped |
| 2 | tb | Butter for topping |
| | | 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 and
cook 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 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)