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» Lebanon County Rhubarb Jam
Category: Penndutch
Rating:

votes 14
Hits: 99

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Ingredients:

Instructions:

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 pap- rika. 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. Scallops themselves however are very low in cholesterol. If you would also like to try some plainer New England-style scallop recipes just let me know. Yours in good food and good fellowship! FROM: DAVID SAWYER (RJHV41A)

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