3 tbsp. butter
1 sm. onion
1 lb. scallops or shrimp
1/2 lb. mushrooms, sliced
1/2 c. dry white wine
1/2 c. water
1 lb. fettucini noodles, cooked and kept warm
2 tbsp. lemon juice
3 tbsp. flour
1/2 tsp. salt
1 c. milk
2 tbsp. Parmesan
2 tbsp. parsley

In a skillet melt butter and cook onion until tender. Add scallops, mushrooms, wine, water and lemon juice. Reduce heat and cook until tender about 15 minutes, stirring occasionally.

In small bowl blend flour, salt and milk and gradually stir into scallop mixture. Stir constantly until thickened. To serve, spoon scallops on noodles and sprinkle with cheese and parsley.