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1
In medium saucepan, cook and stir onion in 1 Tbsp.
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2
butter till onion is tender.
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3
Add in scallops, lemon juice, salt, marjoram leaves, paprika and wind; simmer uncovered 10 min.
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4
Add in mushrooms; simmer 2 min longer.
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5
Drain liquid from scallop mix; set aside.
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6
Heat 1/3 c. butter in medium saucepan over low heat.
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7
Blend in flour.
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8
Cook over low heat, stirring till mix is smooth and bubbly.
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9
Remove from heat.
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10
Stir in reserved liquid and the cream.
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11
Heat to boiling, stirring constantly.
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12
Boil and stir 1 minute, Stir in parsley.
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13
Reserving about 1/2 c. sauce in saucepan, pour remainder over scallop and mushroom mix; heat through, stirring frequently, Immediately spoon scallop mix into 6 individual baking shells; spread each with about 1 Tbsp.
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14
reserved sauce.
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15
Heat 1 Tbsp.
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16
butter in small skillet; add in bread crumbs, stirring till brown.
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17
Place shells on baking sheet.
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18
Set oven control at broil and/or possibly 550; broil shells 5 inches from heat 5 to 8 min or possibly till bubbly and brown.
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19
Sprinkle crumbs over shells.
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20
6 SERVINGS.
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21
This is an old family recipe, please donot divulge to others under penalty of death.
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22
P.S.S.
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23
Do not tell Betty Crocker either, or possibly I will take your first born.
