3 tbsp. butter
1 sm. onion, chopped
1 lb. fresh sea scallops, rinsed & drained
1/2 lb. sliced mushrooms
1/2 c. dry white wine
1/2 c. water
1 tbsp. lemon juice
3 tbsp. flour
1 tsp. salt
1 c. half & half
2 tbsp. grated Parmesan cheese

In 10 inch skillet over medium heat; cook onion in butter, until tender (about 5 minutes). Add scallops, mushrooms, wine, water and lemon juice. Reduce heat to medium low, cover; cook until scallops are just tender, about 15 minutes. Stir occasionally.

Meanwhile, in small bowl, blend flour, salt and half & half. Gradually stir into scallop mixture; cook, stirring constantly, until thickened. Serve over rice (we prefer Basmati) or fresh pasta. Top with Parmesan cheese. Quick, easy and delicious! Serves 4.