2 tbsp. butter
1 tbsp. chopped onion
1 lb. scallops
1 c. sliced fresh mushrooms
1/3 c. white wine
1 1/2 tsp. lemon juice
1/4 tsp. salt
Dash of dried marjoram leaves
Dash of paprika
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. whipping cream
1 tbsp. snipped parsley

1. Combine 1 tablespoons butter and onion in 1 1/2 quart casserole. Microwave at high (100%) 1 minute. Stir in scallops, mushrooms, wine, lemon juice, salt, marjoram and paprika. Microwave covered, at high (100%) 3 minutes. Drain and reserve liquid.

2. Place 3 tablespoons butter in small bowl. Microwave at high (100%) until melted, 30 seconds to 1 minute. Blend flour. Stir in 1/2 cup reserved scallop liquid cream and parsley. Microwave at medium high (70%) until thickened, 3 to 5 minutes, stirring once. Stir sauce into scallops.

3. Spoon scallop mixture into 4 ramekins or small bowls. Microwave at medium high (70%) until heated through, 2 to 3 1/2 minutes. If using oven other than Sharp Carousel, rearrange ramekins after 1 minute. (Do not overcook.) Makes 4 servings. I put Swiss and Monterey Jack cheese on top.