| 1 | 1 c dry whlte wine ?ts salt ?ts pepper 1 scallion, minced 2 tb flour 2 c heavy whipping cream ?lb mushrooms, sliced 4 drops lemon julce 1 tb cognac |
| 2 | preheat oven to 400 degrees. |
| 3 | Cut scallops in half or quarters to make them bite-size. |
| 4 | In medium saucepan, combine ?cup butter, wine, salt, pepper, and scallion; simmer until butter melts. |
| 5 | Add scallops, cover, and simmer for 3 to 5 minutes. |
| 6 | Remove scallops wlth slotted spoon, place in bowl, and set aside. |
| 7 | Bring pan liquid to a boil; cook until reduced to ?cup. |
| 8 | Add flour; cook, stirring constantly, for 3 to 5 minutes. |
| 9 | Stir in cream, mushrooms, and lemon luice. |
| 10 | Cook over medium heat, stirring frequently, until sauce thickens. |
| 11 | Add cognac. |
| 12 | Mix two-thirds of sauce with scallops in bowl. |
| 13 | Divide mixture among 6 greased ramekins or cooking shells. |
| 14 | Cover wlth remaining sauce. |
| 15 | Dot with 2 tablespoons butter. |
| 16 | Bake scallop mixture for 10 minutes, or until sauce is bubbly. |
| 17 | Remove from oven; serve piping hot. |
