Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Scallops

  2. 1 1/2 cups 355ml Dry white wine

  3. 2 tablespoons 30ml Fresh lemon juice

  4. 3/4 lb 340g / 11oz Mushrooms - sliced

  5. 1 lb 454g / 16oz Green pepper - sliced (small)

  6. 1/4 cup 49g / 1.7oz Butter

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1 Fresh ground pepper

  9. 4 tablespoons 60ml Flour

  10. 1 cup 146g / 5.1oz Diced Swiss cheese

  11. 1/2 cup 73g / 2.6oz Grated Romano cheese

  12. 1 cup 237ml Heavy cream - whipped

  13. 2 tablespoons 30ml Butter for topping Paprika

Instructions Jump to Ingredients ↑

  1. 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!


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