1 lb. sea scallops
1 c. sliced mushrooms
1 c. white wine
2 tbsp. butter
2 2/3 tbsp. flour
1 c. Swiss cheese
3 tbsp. chopped onion
1/2 tsp. tarragon
1/4 tsp. paprika
2/3 c. milk
3 tbsp. chopped parsley
1 dash Tabasco sauce

In a sauce pan, combine wine, 1 1/2 c. water, Tabasco and tarragon; bring to a boil. Add mushrooms and scallops and simmer covered until done, about 5 minutes. Remove mushrooms and scallops; set aside.

Reduce liquid to one cup, about 15 minutes.

In a separate saucepan, cook the onions in butter until translucent. Add flour, slowly add milk and reduction liquid. Add cheese, scallops and mushrooms. Stir until blended. Pour into individual ramekins and bake at 350 degrees for 15 minutes. Garnish with parsley. Good with egg noodles or rice. Serves 4.