|Dry white wine||1⁄2 Cup (8 tbs)|
|Pepper white||1 Dash|
|Scallops||8 Ounce (Fresh Or Frozen)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|All purpose flour||4 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Shredded process swiss cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
In saucepan combine wine, salt, pepper, and 1/2 cup water; bring to boiling.
Add scallops and mushrooms; return to boiling.
Cover; simmer till scallops are tender, about 5 minutes.
Remove scallops and mushrooms; set aside.
Boil liquid, uncovered, till reduced to 1/2 cup, 10 to 15 minutes.
In another saucepan cook onion in butter till tender; blend in flour.
Add the 1/2 cup scallop liquid and milk.
Cook and stir till thickened and bubbly.
Stir in cheese till melted.
Season with more salt and pepper, if needed.
Remove from heat; stir in scallops and mushrooms.
Turn into two 8- to 10-ounce individual casseroles.
Bake, uncovered, at 375° for 15 to 20 minutes.
Sprinkle with parsley.