1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
1 tbsp. butter
1 lb. fresh scallops
1/4 c. dry sherry

SAUCE:

3 tbsp. butter
1/4 c. all-purpose flour
1 c. (8 oz.) milk or half and half
1/2 tsp. salt
1/8 tsp. white pepper

Saute mushrooms and onion in butter until tender. Add scallops and sherry; bring to boil. Reduce heat and simmer, uncooked, for 8 minutes, stirring occasionally.

Make roux for sauce by melting butter in saucepan over medium heat. Add flour, stirring until smooth and cook for 1 minute, stirring constantly.

Gradually add milk and cook, still stirring, until thicken and bubbly. Stir in salt and pepper. Add a few spoonfuls of "scallop juice" to mixture to prevent curdling, then add mixture to scallops.

Cook, stirring gently, uncovered, until heated through. Spoon into baked pastry shells (use frozen). Serves 4.