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Ingredients
| scallops: 3 lbs |
| white wine: 1 1/2 cups |
| lemon juice: 2 Tbl |
| white mushrooms: 0.75 lb (sliced) |
| green bell pepper: 1 (sliced) |
| salted butter: 1/4 cup |
| salt: 1/2 tsp |
| black pepper (fresh//to taste) |
| all-purpose flour (unsifted): 4 Tbl |
| swiss cheese (shredded): 1/2 cup |
| romano cheese (shredded): 1/2 cup |
| heavy whipping cream (fluid): 1 cup (whipped) |
| salted butter: 2 Tbl |
| paprika |
Gg's Scallops Fenton
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- 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.