When you live on Cape San Blas you can never have enough great scallop recipes, especially during the summer when scallop season is open and we can pull bucketloads of the fresh and tasty blue-eyed bivalves from St. Joe Bay.

1 lb scallops
1/2 C dry white wine
1 lg onion
1/2 C shredded Swiss Cheese
2 T butter
1 T snipped parsley
1/4 C flour
3 ½ C half & half
4 oz. can mushrooms, drained
1 t salt
dash pepper

1. Cut onion into thin wedges and cook in butter, covered, over low heat 15 minutes, or until tender, stirring occasionally.
2. Stir in flour, add half & half and cook and stir over med heat until bubbly. Add mushrooms, scallops, salt & pepper.
3. Cover & simmer for 5 minutes. Stir in wine. Sprinkle cheese and parsley on top.

Serves 6

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