Coquilles St. Jacques For 1

• 6 ounces bay scallops
• 3 tablespoons white wine or chicken broth
• 2 teaspoons butter
• 1/4 teaspoon dried minced onion
• 1-1/2 teaspoons all-purpose flour
• 1/4 cup heavy whipping cream
• 3 tablespoons shredded cheddar cheese
• 4 teaspoons dry bread crumbs
• 1 teaspoon butter, melted
• Paprika

1. In a small skillet, combine the scallops, wine, butter and onion. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove scallops and keep warm.
2. Bring liquid in pan to a boil; cook until liquid is reduced to about 2 tablespoons, about 3 minutes. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in cheese until melted. Return scallops to skillet. Pour into a greased 6-oz. ramekin or custard cup.
3. In a small bowl, combine bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake, uncovered, at 400u0b0 for 4-5 minutes or until golden brown.

bay scallops, white wine, butter, onion, flour, heavy whipping cream, cheddar cheese, bread crumbs, butter, paprika

Taken from www.tasteofhome.com/recipes/coquilles-st-jacques-for-1/ (may not work)