Coquille St Jacques

Photo: flickr user Agathe B

Ingredients

1 pound scallops, washed and drained

1/4 cup flour

1 cup heavy cream

Fresh chopped parsley

1 sm. onion, minced

1 tablespoon lemon juice, fresh

1 teaspoon salt

Dash of paprika

1/2 cup dry white wine

2 dashes marjoram

1/4 pound chopped mushrooms

plus c. butter

Preparation

Saute' minced onion in a medium saucepan until transparent, not brown. Add scallops and lemon juice, salt, paprika, wine and marjoram. simmer, uncovered, for 10 minutes. Add the mushrooms. Simmer 2 minutes, drain liquid, reserve. In 2nd saucepan melt 1/3 cup butter and blend in flour, stirring constantly. Cook until smooth and starts to bubble. Remove from heat. Stir in reserved liquid and heavy cream. Return to burner and heat until