Ingredients

Scallops:
1 lb. fresh scallops
1 C. dry sherry
1/2 bay leaf
1/2 lb. fresh mushrooms
1 Tbsp. butter, or margarine
1 Tbsp. lemon juice
2 Tbsp. diced onion
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. flour
Topping:
1/4 tsp. paprika
dash cayenne (optional)
1 b parmesan cheese
3 Tbsp. breadcrumbs

Cooking Instructions

On medium power (60 percent), cook scallops, covered with 1/4 C. of sherry and the bay leaf for 5 to 6 minutes until scallops are tender and white. Stir once during cooking. Drain liquid off scallops and reserve 1/4 C.. Discard bay leaf. In a 1-quart glass measuring C., heat butter, onion, and mushrooms for 1 minute. Stir in flour salt and pepper. Gradually, add the remaining wine, reserved 1/4 C. broth, and lemon juice, stirring until smooth. Cook 3 to 4 minutes until mixture is thickened, stirring every minute. Pour over scallops. Cover and heat 1 to 2 minutes until hot through, still on medium power. Sprinkle with topping and let rest, covered, for 3 to 4 minutes before serving.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)