Scallops St. Jacques Mornay - cooking recipe

Ingredients

3 mushrooms (medium)
6 oz. scallops
1 tsp. lemon juice
1/4 tsp. garlic
1/8 c. white wine
1/4 c. heavy cream
slice Swiss cheese
1/4 tsp. tarragon
Roux

Preparation

Saute scallops in butter, mushrooms and white wine.
Add garlic, cream and tarragon.
Thicken with roux.
Top with Swiss cheese and broil to a golden brown.