Scallops Bonne Femme Scallops In White Wine Sauce

Wow what a way to spice up a candle light dinner. This should be served like an appetizer

In a large skillet over med high heat melt butter and cook onion until tender.

Add scallops and mushrooms wine and lemon juice.

Reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.

In a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.

Serve with parmesan on top and sprinkled with parsley.

butter, onion, sea scallops, sliced mushrooms, dry white wine, water, lemon juice, flour, salt, half-and-half, parmesan cheese, parsley