1 lb. scallops, washed and drained
1 sm. onion, minced
1 tbsp. lemon juice, fresh
1/2 to 1 tsp. salt
Dash of paprika
1/2 c. dry white wine
2 dashes marjoram
1/4 lb. chopped mushrooms
1/3 (plus) c. butter
1/4 c. flour
1 c. heavy cream
Fresh chopped parsley

Saute' minced onion in a medium saucepan until transparent, not brown. Add scallops and lemon juice, salt, paprika, wine and marjoram. simmer, uncovered, for 10 minutes. Add the mushrooms. Simmer 2 minutes, drain liquid, reserve. In 2nd saucepan melt 1/3 cup butter and blend in flour, stirring constantly. Cook until smooth and starts to bubble. Remove from heat. Stir in reserved liquid and heavy cream. Return to burner and heat until boiling, stirring constantly. Boil 1 minute. Add fresh parsley. Pour half mixture back into scallops, heat and stir. Place in serving dishes (oven proof). Pour remaining sauce on top. Top with bread crumbs. Broil about 5 inches from flame, 5 to 8 minutes.