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Scallops La Jolla

the.instructor's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  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)
  Paprika To Taste

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.

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