Scallops Fenton

Recipe Ingredients

3 lbs	1362g / 48oz	Scallops
1 1/2 cups	355ml	Dry white wine
2 tablespoons	30ml	Fresh lemon juice
3/4 lb	340g / 11oz	Mushrooms - sliced
1 lb	454g / 16oz	Green pepper - sliced (small)
1/4 cup	49g / 1.7oz	Butter
1/2 teaspoon	2.5ml	Salt
1		Fresh ground pepper
4 tablespoons	60ml	Flour
1 cup	146g / 5.1oz	Diced Swiss cheese
1/2 cup	73g / 2.6oz	Grated Romano cheese
1 cup	237ml	Heavy cream - whipped
2 tablespoons	30ml	Butter for topping
		Paprika

Recipe Instructions

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 paprika.

Broil until golden brown. Watch them carefully so as not to burn!

Source:
Margaret and G. Franco Romagnoli

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