1 lb. scallops (bay)
2 tbsp. minced onion
1 tbsp. butter
1 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. marjoram
Dash paprika
3/4 c. dry white wine
1/4 lb. mushrooms, wash, trim & dice
1/4 c. flour
1 c. whipping cream
2 tsp. parsley
1 tbsp. butter
1/3 c. dry bread crumbs

Wash scallops, in medium saucepan cook onion and 1 tablespoon butter until tender. Add scallops, lemon juice, salt, spices and wine. Simmer uncovered 10 minutes. Add mushrooms, simmer 2 minutes more. Drain liquid and set aside.

Melt butter in medium saucepan. Blend in flour. Cook over low heat until smooth and bubbly. Stir in reserved liquid and cream. Heat to boiling, stirring constantly. Stir. Boil 1 minute. Add parsley. Reserve 1/2 cup sauce. Pour remainder over scallops mixture. Heat through. Spoon into baking shells. 6-8 shells. Spread with 1 tablespoon reserved sauce.

Melt 1 tablespoon butter, add bread crumbs. Stir until brown. Put shells on baking sheet. Broil 5 inches from heat, 5-8 minutes until bubbly and brown. Sprinkle with bread crumbs. Serves 6.