*  Exported from  MasterCook  *

              BAKED SCALLOPS W/ MUSHROOMS & PABLANO PEPPERS*

Recipe By     : Jeanne T Elledge, Ocala, FL  7/1998
Serving Size  : 4    Preparation Time :0:00
Categories    : %
Jte                              Pasta
                Sauces & Marinades               Scallops
                *Typed

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *IN BASIL PESTO CREAM SAUCE

                        For Sauce:
   1      pt            Cream [choose your fat content]
          lg bunch      Fresh Basil -- minced
          sm bunch      Fresh Rosemary -- minced
          bunch         Fresh Thyme -- minced
          sev dashes    white Worcestershire sauce -- to taste
                        White pepper -- to taste
                        For Scallops: {shrimp, lobster, crab or a --
combination OK}
     1/2  lb            sea scallops, or more -- whole
   4                    Pablano Peppers -- Blanched
     1/2  lb            Fresh Mushrooms [your preference] -- sliced
   8      lg            Cloves garlic [more or less to taste] -- minced
   2      tbsp          Butter -- divided
                        For Garnish:
                        Paprika sprinkled generously on top
                        Parmesan Cheese -- Freshly grated

FOR SAUCE:
Pour cream in medium saucepan over medium heat; add White
Worchestershire sauce, white pepper and minced herbs. Reduce till
desired consistency. While sauce is simmering, adjust seasonings to
taste and prepare scallops.

FOR SCALLOPS:
Cut top off peppers, remove seeds and membranes. Parboil for a minute or
two to remove crunch. Remove from boiling water and blanch with cool
water. Set aside.

In a heavy skillet add 1 t butter, mushrooms and minced garlic. Sauté
till mushrooms are almost done. Remove to bowl. Place scallops on paper
towels and pat dry. In same skillet add remaining butter, increase heat
to high. When butter is melted, but not brown add scallops. Sauté in
butter stirring often to coat for 3 or 4 minutes. Return mushrooms and
garlic to skillet. Mix well to incorporate flavors.

Stuff peppers with scallop/mushroom mixture. Place peppers in baking
dish of your choice [I used glass brownie pan, they fit well]. If some
of the mixture is leftover after stuffing peppers, just fill in gaps
between peppers.

Cover with sauce, sprinkle with paprika and place in 350° oven for 30 to
45 minutes.

Place one pepper on spinach angel hair or other delicate pasta. Top with
extra stuffing and sauce. Offer freshly grated Parmesan cheese to
finish. Enjoy!

Garlic bread or other crusty bread and green salad and a well chilled
white or rosé wine would complement well.

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