Skill required: Successful cook
1 teaspoon lemon juice
1/2 teaspoon salt
2 pounds sea scallops, washed & drained
4 tablespoons butter
1/4 cup finely chopped onion
1/4 pound mushrooms, sliced OR 1 can (3 ounces) sliced mushrooms, drained
1/3 cup flour
Dash pepper
1 cup light cream
1/2 cup milk
1 cup grated Gruyère cheese
1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 cup packaged dry bread crumbs
2 tablespoons butter, melted
1. In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt; bring to boiling.
2. Add scallops; simmer covered, 6 minutes or until tender. Drain on paper towels.
3. In 4 tablespoons hot butter in medium saucepan, sauté onion and mushrooms until tender - about 5 minutes.
4. Remove from heat and stir in flour and pepper until well blended.
5. Gradually stir in cream and milk.
6. Bring to boiling, stirring.
7. Reduce heat and simmer, stirring frequently, 4 - 5 minutes or until quite thick.
8. Add cheese and stir until melted. Remove from heat.
9. Carefully stir in wine, lemon juice and parsley.
10.Add scallops.
11.Turn into 8 scallop shells or 1 1/2-quart casserole.
12.Mix bread crumbs and melted butter; sprinkle over scallops.
Place shells on cookie sheet.
13.Broil, 4 inches from heat, 2 - 3 minutes, until golden brown.
Yield: 8 servings
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