Coquilles St. Jacques(This Is A Classic)

• 1 lb. bay scallops
• 2 Tbsp. minced onion
• 1 Tbsp. butter or margarine
• 1 1/2 c. chopped fresh mushrooms
• 1 Tbsp. lemon juice
• 3/4 tsp. salt
• 1/8 tsp. marjoram
• 1/8 tsp. paprika
• 3/4 c. dry sherry
• 1/3 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 c. half and half cream
• 2 tsp. snipped parsley
• 1 Tbsp. butter or margarine
• 1/3 c. fine dry breadcrumbs

1. Wash scallops and drain.
2. In medium saucepan, cook and stir onion in butter until onion is tender.
3. Add scallops, mushrooms, lemon juice, salt, marjoram, paprika and sherry; simmer, uncovered, exactly 2 minutes.
4. Drain liquid from scallop mixture; set aside.

bay scallops, onion, butter, fresh mushrooms, lemon juice, salt, marjoram, paprika, sherry, butter, allpurpose, cream, parsley, butter, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629702 (may not work)