Scallops Fenton

Ingredients

 * 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 Diced Swiss cheese
 * 1/2 c Grated Romano Cheese
 * 1 c heavy cream, whipped
 * 2 tb 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. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended.
 * 3) 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 pap- rika.
 * 4) 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.