1 c. skim milk
1/4 c. all-purpose flour
1 tsp. chicken bouillon granules
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. paprika
1/16 tsp. pepper
1/4 c. chopped onion
1 tbsp. butter
2 c. sliced mushrooms
1 (12 oz.) pkg. frozen sea scallops
1 tbsp. dry sherry
Lemon rice (optional)
Lemon wedges

In a small bowl, whisk milk, flour, bouillon granules, thyme, paprika and pepper until well blended; set aside.

In a 10-inch skillet over medium heat, saute onion in butter for 3 minutes or until edges begin to brown. Add mushrooms and saute 2 minutes longer. Stir milk mixture and pour over vegetables. Stirring over medium-high heat, bring to a boil.

Add scallops. When mixture returns to a boil, cook, stirring occasionally to prevent sticking, for 10-15 minutes or until scallops are opaque.

Stir in sherry. If desired, serve with Lemon Rice (see below) and garnish with lemon.

LEMON RICE:

Sprinkle 3 cups hot, cooked long grain white rice with 1 tablespoon lemon juice. Toss lightly to mix.

Makes 3 cups.