1 lb. bay scallops
2-3 tbsp. minced onion
1 tbsp. butter
1 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. marjoram
Pinch of paprika
3/4 c. dry white wine or white wine cooking sherry
1/4 lb. mushrooms (canned or fresh)
1/3 c. butter
1/4 c. flour
1 c. light cream
2 tsp. parsley flakes
1 tbsp. butter (for bread crumbs)
1/3 c. bread crumbs

Preheat oven to 350 degrees. Wash scallops, save liquid. In a medium saucepan, cook onion in 1 tablespoon butter until tender. Add lemon juice, scallops, salt, parsley leaves, paprika and wine. Cook over low heat 10 minutes. Add mushrooms and cook 2 minutes longer.

In a large separate pan, melt 1/3 cup butter and blend in flour with a wire whisk. Stir until smooth and bubbly. Stir in liquid from the scallops and cream. Cook until boiling point, stir in the scallops, onion and parsley mixture.

Next, place all ingredients once mixed together in a large greased casserole. Cover with bread and butter mixture. Cook in oven for 30-45 minutes or until bubbly and bread crumbs are browned.

Serving Suggestions: Serve with egg noodles or angel hair pasta, steamed vegetables, salad, French sticks and white wine. This makes a nice holiday dinner. I serve it for New Year's Eve.