Gg's Scallops Fenton
"This is for bay scallops but I'm sure it would be just as good with sea scallops. Give it a try. It es a very elegant dish, but simple to make."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 lbs scallops
- 1 1⁄2 cups dry white wine
- 2 tablespoons lemon juice
- 3⁄4 lb mushroom, sliced
- 1 small green pepper, sliced
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- fresh black pepper, to taste
- 4 tablespoons flour
- 1⁄2 cup swiss cheese
- 1⁄2 cup romano cheese
- 1 cup heavy cream, whipped
- 2 tablespoons butter
- paprika
directions
- Bring wine and lemon juice to a boil and add scallops, mushrooms and green pepper.
- Simmer just until scallops are tender. DON'T overcook.
- Drain and reserve liquid.
- Melt butter in saucepan andblend salt, pepper and flour until smooth and bubbly.
- Gradually stir in reserved liquid and cook until thickened.
- Add Swiss cheese and 1/2 cupRomano and stir over very low heat until blended.
- Remove from heat and fold in whipped cream.
- Stir in scallop mixture and divide between eight individual buttered scallop shells.
- Sprinkle with remaining Romano, dot with butter and sprinkle with paprika.
- Broil until golden brown.
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RECIPE SUBMITTED BY
I am a retired nurse. My husband and I live on an island in Florida and also have a house in Mississippi. We are active traders in the stockmarket. We also have a beautiful new RV and love seeing the good ole USA. Wish we had more time to travel but stay busier now that we are retired than we did when we worked. I love to cook and experiment with recipes. My husband loves to taste and recommend little changes. Life is good.
