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.