Scallops Fenton

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

Directions

 * 1) 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.
 * 2) Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened.
 * 3) Add Swiss cheese and ½ of the Romano and stir over very low heat until blended.
 * 4) Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells / baking dishes.
 * 5) Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika.
 * 6) 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.