Coquille Sainte Jacques - cooking recipe

Ingredients

2 lb. scallops (bay if possible)
1 pt. dry white wine
pinch of salt
4 Tbsp. butter or margarine
salt and pepper to taste
2 c. sliced fresh mushrooms
4 green onions (scallions), minced
1 Tbsp. minced parsley
pinch of thyme and marjoram
2 1/2 Tbsp. flour
3 or 4 Tbsp. heavy cream
2 or 3 dashes paprika
bread crumbs and butter

Preparation

Heat wine; add washed scallops with a pinch of salt.
If bay scallops are unavailable, cut scallops in 2 or 3 pieces.
Simmer about 10 minutes or until scallops turn very white.
Drain and reserve liquid.
In saucepan, melt butter.
Add onions, mushrooms, parsley, thyme, marjoram, salt and pepper to taste.
When onions and mushrooms are tender, add flour.
Stir until smooth.
Add reserved liquid and cream slowly; allow to cook until sauce thickens.
Add scallops and paprika; blend well.