3 tbsp. butter
1 sm. onion, chopped
1 lb. sea scallops
1/2 lb. mushrooms, sliced
1/2 c. dry white wine
1/2 c. water
1 tbsp. lemon juice
3 tbsp. all purpose flour
1/2 tsp. salt
1 c. half and half
2 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
Toast points

In 10 inch skillet over medium heat, in hot butter, cook onion until tender, about 5 minutes. Add scallops, sliced mushrooms, wine, water and lemon juice.

Reduce heat to medium low; cover; cook until scallops are just tender, about 15 minutes, stirring mixture occasionally.

Meanwhile, in small bowl, blend flour, salt, and half and half. Gradually stir into scallop mixture; cook, stirring constantly, until thickened. To serve, spoon scallop mixture onto 4 plates; sprinkle with cheese and parsley. Serve with toast points.