Scallops Fenton
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
scallops
|
|
| 1 ½ | cups |
white wine
dry |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¾ | pound |
mushrooms
sliced |
|
| 1 | small |
green bell peppers
sliced |
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
fresh ground |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
swiss cheese
diced |
*
|
| ½ | cup |
romano cheese
grated |
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 2 | tablespoons |
butter
for topping |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
scallops
|
|
| 355 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 340.2 | g |
mushrooms
sliced |
|
| 1 | small |
green bell peppers
sliced |
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
fresh ground |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
swiss cheese
diced |
*
|
| 118 | ml |
romano cheese
grated |
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 3E+1 | ml |
butter
for topping |
|
| 1 | x |
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 paprika.
Broil until golden brown.
Watch them carefully so as not to burn!
