1 lb. scallops
2 tbsp. minced onion
1 tbsp. butter
1 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. marjoram leaves
Dash of paprika
3/4 c. dry white wine
1/4 lb. chopped mushrooms (1 1/2 c.)
1/3 c. butter
1/4 c. flour
1 c. whipping cream
2 tsp. snipped parsley
1 tbsp. butter
1/3 c. bread crumbs

Wash scallops, cut large ones into small pieces. In saucepan saute onion in butter until tender. Add scallops, lemon juice, salt, marjoram, paprika and wine. Simmer uncovered for 10 minutes.

Add mushrooms. Simmer 2 minutes more. Drain liquid and set aside. Melt 1/3 cup butter in saucepan. Blend in flour. Cook over low heat stirring until smooth and bubbly. Remove from heat, stir in reserved liquid and cream. Boil, stirring constantly for 1 minute. Stir in parsley.

Pour sauce over scallops, reserving some for garnish if desired. Heat through, stirring constantly. Good served over rice or toast tips.

Another serving suggestion: Spoon into individual baking shells, broil at 550 degrees about 5 inches from heat for 5 to 8 minutes. Top with buttered bread crumbs.