3 pounds scallops
1 1/2 cups dry white wine
2 tablespoons fresh lemon juice
3/4 pound mushrooms; sliced
1 small green pepper; sliced
1/4 cup butter
1/2 teaspoon salt
dash fresh ground pepper
4 tablespoons flour
1 cup diced Swiss cheese
1/2 cup grated Romano cheese
1 cup heavy cream, whipped
2 tablespoons butter for topping
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 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. Serves 4.
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