1 lb. raw scallops (fresh or frozen)
1/4 c. finely chopped onion
1/4 c. butter
1 (6 oz.) can sliced mushrooms (drained)
1 tbsp. all-purpose flour
1/4 tsp. salt
Dash cayenne pepper
1 c. sour cream
1 1/2 c. cooked rice

Thaw scallops (if frozen). In a 10 inch fry pan saute scallops and onions in butter, over medium heat, for 3 to 5 minutes (or until scallops are opaque). Add mushrooms and heat. Stir in sour cream and cook gently for 8 to 10 minutes. Do not allow mixture to boil. Serve over rice. Makes 6 servings.