Coquilles St. Jacques

• 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

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

mixture, onions, butter, lemon juice, salt, marjoram leaves, paprika, dry white wine, mushrooms, butter, flour, whipping cream, fresh snipped parsley, crumb topping, butter, breadcrumbs

Taken from www.food.com/recipe/coquilles-st-jacques-63367 (may not work)