1 lb. scallops
6 tbsp. butter
1 clove garlic, finely chopped
1 med. onion, finely chopped
1/2 lb. mushrooms, sliced
3 tbsp. flour
1 1/2 c. cream
1 c. white cooking wine
Parsley, freshly chopped
Salt & white pepper to taste

Rinse scallops to remove any bits of shell or sand. Drain and add to skillet with wine. Simmer 3 to 4 minutes depending on size. Remove scallops and liquid from skillet, placing liquid in a separate container. Add butter to skillet and melt, saute garlic, onions and mushrooms until tender. Sprinkle flour over mushroom mixture, stirring until flour is absorbed. Slowly add cream, stirring constantly until thickened. Add salt, pepper, reserved liquid and scallops cooking just until heated through. Sprinkle with parsley. Serve in patty shells or over toast points.