🫙 From the Spice Rack
Scallops Fenton
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 D...
maineasy
Ingredients8 items
Ingredients
- 3lbscallops
- 11/2 c dry white wine
- 2tbsp fresh lemon juice
- 3/4lbmushrooms; sliced
- 1small green pepper; sliced
- 1/4cup butter
- 1/2tsp salt
- 1cup diced swiss cheese
Directions
- 1
3 lb Scallops 1 1/2 c Dry white wine 2 tb Fresh lemon juice 3/4 lb Mushrooms
- 2
sliced 1 Small green pepper
- 3
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, whipp
- 4
Simmer just until scallops are tender
- 5
Be careful not to overcook! Drain, reserving liquid
- 6
Melt butter in saucepan, blending in salt, pepper, and flour until bubbly
- 7
Gradually stir in reserved liquid and cook until thickened
- 8
Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended