SERVES 2
1½ tablespoons butter
1½ tablespoons flour
¾ cup milk
¼ cup Gorgonzola cheese, crumbled
¼ cup Swiss cheese, chopped
¼ cup sherry wine
8 ounces angel hair pasta, uncooked
6 large scallops (if frozen, defrost before cooking)
Parsley, chopped, for garnish
In a medium saucepan, melt butter, then add flour and stir over low heat until smooth. Stir in milk, Gorgonzola cheese, Swiss cheese and sherry wine. Bring to a boil, stirring constantly. Reduce heat and continue cooking on low boil for 2–3 minutes or until mixture is smooth. Cook angel hair pasta according to package directions. In a medium pan, add water and boil large scallops, covered, for 4 minutes. Arrange pasta on serving plates, add scallops, top with sauce and sprinkle with parsley.
EDWARD VERVILLE, GEORGETOWN