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SCALLOPS AND MUSHROOMS 
1 lb. bay scallops with natural broth
1/2 c. white wine
1 tbsp. fresh lemon juice
1/2 lb. mushrooms, sliced
3 scallions with tops, sliced
2 tbsp. butter
1 tbsp. flour
1 tbsp. minced parsley
2 tsp. grated Parmesan cheese
Salt to taste
White pepper to taste
Seasoned bread crumbs, optional
Butter, optional

In large skillet simmer scallops over low heat in broth, wine and lemon juice. Cook 2-3 minutes, just until scallops become opaque. Do not overcook. Drain, reserving cooking liquid.

Saute mushrooms and scallions in 2 tablespoons butter over medium heat 3-5 minutes. Remove from pan. Stir flour into pan. Stir in reserved cooking liquid, parsley, cheese and seasonings. Cook, stirring continuously, until sauce is smooth and thickened. Add scallops and mushrooms. Cook 1 minute until reheated. Serve immediately.

If desired, spoon mixture into individual baking shells. Sprinkle with seasoned bread crumbs. Dot with butter. Brown slightly under broiler. Serve immediately.

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