Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        scallops
   1 1/2  cups          dry white wine
   2      tablespoons   fresh lemon juice
     3/4  pound         mushrooms -- sliced
   1      small         green pepper -- sliced
     1/4  cup           butter
     1/2  teaspoon      salt
   1      dash          fresh ground pepper
   4      tablespoons   flour
   1      cup           diced Swiss cheese
     1/2  cup           grated Romano cheese
   1      cup           heavy cream -- whipped
   2      tablespoons   butter for topping
                        paprika

Preparation:

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 paprika. Broil until golden brown. Watch them carefully so as not to burn!