INGREDIENTS:
1 pound bay scallops
3/4 cup water
2 Tablespoons dry white wine
1/4 to 1/2 teaspoon salt
1/8 teaspoon cayenne
8 ounces mushrooms, sliced
1 small onion, minced
Melted butter
1/4 cup flour
1/2 clove of garlic, minced
1 Tablespoon chopped fresh parsley
1/3 cup bread crumbs
2 Tablespoons freshly grated Parmesan cheese
TO PREPARE:
Combine the scallops, water, white wine, salt and cayenne in a saucepan. Bring to a boil over high heat; reduce heat. Simmer for 2 minutes, stirring occasionally. Drain, reserving the liquid and
scallops. Saute the mushrooms and onion in hot melted butter in a skillet until tender. Add the flour, garlic and parsley, stirring until mixed. Add the reserved liquid gradually and mix well. Cook until thickened, stirring constantly. Add the scallops and mix gently. Spoon into greased ramekins or shells. Sprinkle with the bread crumbs and cheese. Bake at 400 degrees for 8 to 10 minutes or until bubbly.
