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Baked Scallops W/ Mushrooms & Pablano Peppers

Baked Scallops W/ Mushrooms & Pablano Peppers is a % recipe made with Cream Choose Your Fat Content, Lg Bunch Fresh Basil, Sm Bunch Fresh Rosemary, Fresh Thyme, and Combination Ok. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 pt
• Lg Bunch Fresh Basil
• Sm Bunch Fresh Rosemary
• Bunch Fresh Thyme
• Combination Ok
• 1/2 lb
• 4
• 1/2 lb
• 8

Method (preview)

1. 1

   Pour cream in medium saucepan over medium heat; add White

2. 2

   Worchestershire sauce, white pepper and minced herbs. Reduce till desired consistency. While sauce is simmering, adjust seasonings to taste and prepare scallops.

3. 3

   Cut top off peppers, remove seeds and membranes.

4. 4

   Parboil for a minute or two to remove crunch.

5. 5

   Remove from boiling water and blanch with cool water.

6. 6

   Set aside.

7. 7

   In a heavy skillet add 1 t butter, mushrooms and minced garlic.

8. 8

   Saute` till mushrooms are almost done.

9. 9

   Remove to bowl.

10. 10

    Place scallops on paper towels and pat dry.

11. 11

    In same skillet add remaining butter, increase heat to high.

12. 12

    When butter is melted, but not brown add scallops.

13. 13

    Saute` in butter stirring often to coat for 3 or 4 minutes.

14. 14

    Return mushrooms and garlic to skillet.

15. 15

    Mix well to incorporate flavors.

16. 16

    Stuff peppers with scallop/mushroom mixture.

17. 17

    Place peppers in baking dish of your choice [I used glass brownie pan, they fit well].

18. 18

    If some of the mixture is leftover after stuffing peppers, just fill in gaps between peppers.

19. 19

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

20. 20

    Place one pepper on spinach angel hair or other delicate pasta.

21. 21

    Top with extra stuffing and sauce.

22. 22

    Offer freshly grated Parmesan cheese to finish.

23. 23

    Enjoy!