*  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. Saute`
 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. Saute` 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 rose` wine would complement well.
 
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