Difference between revisions of "Scallops Fenton"
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== Ingredients == | == Ingredients == | ||
* 3 lb [[scallops]] | * 3 lb [[scallops]] | ||
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* 2 tbsp [[butter]] for topping | * 2 tbsp [[butter]] for topping | ||
| − | == | + | == Procedures == |
# [[paprika]] Bring wine and [[lemon juice]] to boil and add [[scallops]], [[mushroom]]s, and [[green bell pepper|green pepper]]. Simmer just until [[scallops]] are tender. Be careful not to overcook!!! Drain, reserving liquid. | # [[paprika]] Bring wine and [[lemon juice]] to boil and add [[scallops]], [[mushroom]]s, and [[green bell pepper|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. | # Melt [[butter]] in saucepan, blending in [[salt]], [[pepper]], and [[flour]] until bubbly. Gradually stir in reserved liquid and cook until thickened. | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
| − | [[Category:Omani | + | [[Category:Omani cuisine]] |
| − | [[Category:Recipes | + | [[Category:Appetizer Recipes]] |
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[[Category:Romano Recipes]] | [[Category:Romano Recipes]] | ||
[[Category:Scallops Recipes]] | [[Category:Scallops Recipes]] | ||
[[Category:Swiss cheese Recipes]] | [[Category:Swiss cheese Recipes]] | ||
[[Category:White wine Recipes]] | [[Category:White wine Recipes]] | ||
Latest revision as of 10:20, 15 July 2012
Ingredients
- 3 lb scallops
- 1½ cup dry white wine
- 2 tbsp fresh lemon juice
- ¾ lb mushrooms; sliced
- 1 small green pepper; sliced
- ¼ cup butter
- ½ tsp salt
- dash fresh ground pepper
- 4 tbsp flour
- 1 cup diced Swiss cheese
- ½ cup grated Romano cheese
- 1 cup heavy cream, whipped
- 2 tbsp butter for topping
Procedures
- paprika 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!!!! This, as you may guess, is sinfully rich and deliciously bad for you.
