1 lb. scallops, quartered
1/2 c. dry white wine
1/2 lb. can mushrooms, drained
Juice of 1 lemon
2 tsp. butter
2 tsp. flour
2/3 c. light cream
Parmesan cheese
Salt to taste

Cook scallops in white wine for 5 minutes. Drain and save liquid. Melt butter in skillet. Add flour and stir constantly until nearly dry. Add liquid from scallops, and cream to make a thick, smooth sauce. Add scallops, mushrooms, lemon juice and salt. Put in shells, sprinkle with cheese and dot with butter. Bake at 400 degrees until lightly browned. Serves 6.