SCALLOPS WITH MUSHROOMS

      Title: SCALLOPS WITH MUSHROOMS
  Categories: Shellfish
       Yield: 6 Servings
  
   1 1/2 lb Scallops
      10 tb Butter
  
   1 c dry whlte wine                        1/2 ts salt 1/4 ts pepper 1
   scallion, minced 2 tb flour 2 c heavy whipping cream 1/2 lb mushrooms,
   sliced
                       4 drops lemon julce 1 tb cognac
   
   Preheat oven to 400 degrees. Cut scallops in half or quarters to make
   them bite-size. In medium saucepan, combine 1/2 cup butter, wine,
   salt, pepper, and scallion; simmer until butter melts. Add scallops,
   cover, and simmer for 3 to 5 minutes. Remove scallops wlth slotted
   spoon, place in bowl, and set aside. Bring pan liquid to a boil; cook
   until reduced to 1/2 cup. Add flour; cook, stirring constantly, for 3
   to 5 minutes. Stir in cream, mushrooms, and lemon luice. Cook over
   medium heat, stirring frequently, until sauce thickens. Add cognac.
   Mix two-thirds of sauce with scallops in bowl. Divide mixture among 6
   greased ramekins or cooking shells. Cover wlth remaining sauce. Dot
   with 2 tablespoons butter. Bake scallop mixture for 10 minutes, or
   until sauce is bubbly. Remove from oven; serve piping hot.
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