Scallops fenton
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Scallops fenton
  Scallops    Seafood  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54975. Report a problem with this recipe.
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      Title: Scallops fenton
 Categories: Seafood
      Yield: 4 Servings
      3 lb Scallops
  1 1/2 c  Dry white wine
      2 tb Fresh lemon juice
    3/4 lb Mushrooms; sliced
      1    Small green pepper; sliced
    1/4 c  Butter
    1/2 ts Salt
           Dash fresh ground pepper
      4 tb Flour
      1 c  Diced Swiss cheese
    1/2 c  Grated Romano cheese
      1 c  Heavy cream, whipped
      2 tb Butter for topping
  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 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
  England-style scallop recipes, just let me know. Yours in good food
  and good fellowship! FROM: DAVID SAWYER (RJHV41A)

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Recipe ID 54975 (Apr 03, 2005)

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