1 lb. sea scallops, washed and drained
1/4 C. butter
1/4 C. finely chopped onion
1/4 lb. mushrooms, sliced
1/4 C. flour
1 C. heavy cream (can use light cream)
1 C. grated Gruyere cheese
2 T. dry white wine
1/2 C. reserved court bouillon
1 T. chopped parsley
In 1/4 cup hot butter in medium saucepan, sauté chopped onion and sliced mushrooms, stirring until tender.
Remove from heat: stir in flour and pepper to blend well. Gradually stir in cream. Return to heat and bring to boil, stirring constantly. Reduce heat, stir frequently, until quite thick, about 4 to 5 minutes.
Add Gruyere cheese and stir until melted. Remove from heat. Stir in white wine, 1/2 cup court bouillon and parsley. Add scallops and mix well.
Divide into 6 scallop shells.
6 Appetizer servings