1/2 lb Frozen scallops

      1 tb Butter or margarine

      1 tb Finely chopped onion

  1 1/2 ts Lemon juice

    1/4 ts Salt

           Few leaves dried marjoram,
           -crushed
        ds Paprika
      6 tb White wine

      4 oz Can mushroom stems & pieces,

           -drained
      3 tb Butter or margarine

      2 tb Flour

    1/2 c  Heavy cream

      1 ts Finely chopped parsley

  1. If scallops are frozen, partially defrost according to package

  directions.
  2. In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole

  place the 1 tablespoon butter or margarine and onion. Heat,
  uncovered. in Microwave Oven 1 minute or until onion is tender.
  3. Add scallops. lemon juice, salt, marjoram, paprika and wine.

  Stir to combine. Heat. covered, in Microwave Oven 3 minutes.
  4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or

  until scallops are tender. Do not overcook scallops as they will
  become tough.
  5. Drain liquid and reserve. Set scallops and liquid aside.

  6. Melt the 3 tablespoons of butter or margarine in a small heat-

  resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend
  in flour.
  7. Gradually stir in reserved scallop liquid and cream.

  8. Heat, uncovered in Microwave Oven 2 minutes or until thickened

  and smooth. Stir in parsley.
  9. Combine reserved scallop mixture and sauce. Spoon mixture into

  4 serving shells or small non-metallic ramekins.

  10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is

  desired, place under broiler of conventional oven several minutes
  or until lightly browned.