Coquilles St. Jacques - cooking recipe

Ingredients

SCALLOP MIXTURE
1 lb deep sea scallops
2 tablespoons minced onions
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon marjoram leaves
1 dash paprika
3/4 cup dry white wine
1 1/2 cups mushrooms, coarsely chopped
SAUCE MIXTURE
1/3 cup butter or 1/3 cup margarine
1/4 cup flour
1 cup whipping cream
2 teaspoons fresh snipped parsley
CRUMB TOPPING
1 tablespoon butter or 1 tablespoon margarine
1/3 cup breadcrumbs

Preparation

If using large scallops, cut into 3 or 4 pieces.
In med. saucepan, cook and stir onion in butter until tender.
Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
Add mushrooms; simmer 2 minutes longer.
Drain liquid from scallop mixture; set aside.
Melt 1/3 cup butter in medium saucepan over low heat.
Stir in flour.
Cook over low heat until mixture is smooth and bubbly.
Remove from heat; Stir in reserved liquid and cream.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute, then add parsley.
Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
Heat through, stirring often.
Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
reserved sauce.
Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
Place baking dishes on baking sheet.
Set oven to\"broil\"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
Sprinkle crumbs over the tops and serve.