1 1/2 lb. sea scallops
2 tbsp. Kitchen Bouquet
2 tsp. lemon juice
1/2 tsp. celery salt
4 tbsp. flour
4 tbsp. butter
6 oz. canned sliced mushrooms with juice
4 to 8 tbsp. mayonnaise

Clean scallops and drain well. Toss with Kitchen Bouquet. In another bowl mix celery salt, pepper and flour. Toss scallops into this bowl.

Melt butter in pan. Cook scallops 5 minutes over moderate heat. Add mushrooms and broth. Stir carefully until sauce thickens. Blend in mayonnaise, do not boil. Serve over rice. 6 servings or buffet dish.