Recipe - Scallops Fenton

3 pound Scallops
1 One half cup Dry white wine
2 tablespoon Fresh lemon juice
Three fourths pound Mushrooms; cut or sliced up
1 Small green pepper; cut or sliced up
One fourth cup Butter
One half teaspoon Salt
Dash fresh ground pepper
4 tablespoon Flour
1 cup Diced Swiss cheese
One half cup Grated Romano cheese
1 cup Heavy cream, whipped
2 tablespoon 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 One half 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 Englandstyle
scallop recipes, just let me know. Yours in good food and good fellowship!
FROM: DAVID SAWYER (RJHV41A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini