Scallops La Jolla
|Scallops||3 Pound (Raw)|
|Dry white wine/1/3 cup lemon juice with 1 1/4 cups water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh mushrooms||3⁄4 Pound, sliced|
|Green pepper||1 , diced|
|Flour||1⁄4 Cup (4 tbs)|
|Diced swiss cheese||1 Cup (16 tbs)|
|Grated romano cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Butter||2 Tablespoon (For Topping)|
Wash and drain scallops.
Bring wine and the 2 tablespoons lemon juice almost to boiling; add scallops, mushrooms, and green pepper; simmer slowly for 8 minutes.
Drain, saving liquid.
Melt the butter; blend in salt, pepper, and flour until bubbly; gradually stir in liquid in which scallops were cooked; cook until thickened.
Add Swiss cheese and 1/4 cup of the grated cheese; stir over low heat until blended.
Remove from heat and fold in whipped cream; stir in scallop mixture.
Divide among 6 or 10 buttered individual baking dishes.
Sprinkle with rest of grated cheese, dot with butter; sprinkle with paprika.
Broil until browned.