Gg's Scallops Fenton

This is for bay scallops but I'm sure it would be just as good with sea scallops. Give it a try. It es a very elegant dish, but simple to make.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  lbs scallops
• 1 1⁄2 cups dry white wine
• 2  tablespoons lemon juice
• 3⁄4 lb mushroom, sliced
• 1  small green pepper, sliced
• 1⁄4 cup butter
• 1⁄2 teaspoon salt
•  fresh black pepper, to taste
• 4  tablespoons flour
• 1⁄2 cup swiss cheese
• 1⁄2 cup romano cheese
• 1  cup heavy cream, whipped
• 2  tablespoons butter
•  paprika

Directions

1. Bring wine and lemon juice to a boil and add scallops, mushrooms and green pepper.
2. Simmer just until scallops are tender. DON'T overcook.
3. Drain and reserve liquid.
4. Melt butter in saucepan andblend salt, pepper and flour until smooth and bubbly.
5. Gradually stir in reserved liquid and cook until thickened.
6. Add Swiss cheese and 1/2 cupRomano and stir over very low heat until blended.
7. Remove from heat and fold in whipped cream.
8. Stir in scallop mixture and divide between eight individual buttered scallop shells.
9. Sprinkle with remaining Romano, dot with butter and sprinkle with paprika.
10. Broil until golden brown.