1/2 c. dry white wine
1/4 tsp. salt
Dash white pepper
8 oz. scallops
1/2 c. sliced fresh mushrooms
2 tbsp. chopped onion
1 tbsp. butter
4 tsp. flour
1/3 c. milk
1/4 c. shredded Swiss cheese
2 tbsp. snipped parsley

In saucepan combine wine, salt, pepper and 3/4 cup water; bring to boiling. Add scallops and mushrooms; return to boiling. Cover; simmer until scallops are tender, about 5 minutes. Remove scallops and mushrooms; set aside. Boil liquid, uncovered, until reduced to 1/2 cup, 10-15 minutes.

In another saucepan cook onion in butter until tender; blend in flour. Add the 1/2 cup scallop liquid and milk. Cook and stir until thickened and bubbly. Stir in cheese until melted. Season with more salt and pepper, if needed. Remove from heat; stir in scallops and mushrooms. Turn into two 8-10 oz. individual casseroles. Bake, uncovered, at 375 degrees for 15 to 20 minutes. Sprinkle with parsley. Serve with hot rice. Makes 2 servings.