1/2 - 1 lb. sea scallops, rinsed, cleaned, cut in 1/2 if lg.
1/2 c. white wine
1/2 c. other clear liquid (clam juice, water)
1/2 tsp. lemon juice
1/4 tsp. paprika
1/2 tsp. marjoram
4 oz. fresh mushrooms, sliced
1 med. onion, thinly sliced
3 tbsp. butter
2 tbsp. flour
1/2 c. heavy cream
Bread crumbs
Grated Parmesan cheese

In a large skillet combine liquid, spices and scallops. Bring to boil and simmer until scallops are opaque. Remove with slotted spoon to a dish and cover. Reserve 1 cup liquid (if less than 1 cup add water). In the same skillet melt butter and add mushrooms and onions; saute. Sprinkle with flour, stir to coat, gradually add reserve liquid, cook until thick and smooth. Add cream; mix well. Gently add back scallops and heat thoroughly. Preheat broiler, place mixture in 4 individual casseroles or ramekins (or 1 large shallow baking dish). Sprinkle with bread crumbs and cheese. Brown under broiler. Serves 2 main dishes or 4 side dishes.