1 1/2 lbs. scallops
1 c. dry white wine
1 tbsp. lemon juice
1/2 lb. fresh mushrooms
4 good size shallots, finely chopped
Salt & pepper to taste
1 pkg. rice pilaf
2 tbsp. chopped flat parsley
3 tbsp. butter
1 tbsp. flour
2-3 tbsp. heavy cream

Prepare rice pilaf according to directions but under cook a little.

Place scallops, wine and lemon juice in a shallow pan. Cover and simmer 5 to 10 minutes until scallops are tender, depends on size scallops used. Drain reserving liquid. Saute mushrooms, shallots and parsley in butter 3 to 5 minutes. Stir in flour then blend in reserved liquid and cream. Bring to a boil, stirring frequently. Take off heat. Season to taste with salt and pepper. Add scallops and saute to baking dish which has rice in it. Mix together.

Bake, covered in preheated oven at 350 degrees for about 20 to 25 minutes. Serves about 4 to 6.