|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onion||1 Tablespoon|
|Instant minced onion||1⁄2 Teaspoon|
|Canned mushroom stems and pieces||4 Ounce, drained (1/2 Cup, 1 Can)|
|Flour||1⁄4 Cup (4 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Sea scallops||1 Pound (Fresh Or Frozen)|
In 1 1/2 or 2-quart casserole, combine butter and onion.
Cook, uncovered, 2 minutes.
Stir in mushrooms, flour, and wine, salt, pepper, scallops, bay leaf and lemon juice; mix well.
Cook, covered, 5 minutes or until scallops are just about done, stirring o