Ingredients:

1 lb bay scallops with natural broth
1/2 cup white wine
1 Tbsp fresh lemon juice
1/2 lb mushrooms, sliced
3 scallions with tops, sliced
4 Tbsp unsalted butter, divided
1 Tbsp flour
1-1/2 tsp Urban Accents Fisherman's Wharf
2 tsp grated Parmesan cheese
1/2 cup seasoned bread crumbs


Directions:Preheat broiler. In large skillet, simmer scallops over low heat in broth, wine, and lemon juice. Cook 2-3 minutes until scallops become opaque. Do not overcook. Drain, reserving cooking liquid. Saute mushrooms and scallions in 2 Tbsp butter over medium heat 3-5 minutes. Remove from pan. Stir flour into pan. Stir in reserve cooking liquid, cheese and Fisherman's Wharf. Cook, stirring continuously, until sauce is smooth and thickened. Add scallops and mushroom mixture. Cook 1 minute until reheated. Spoon mixture into lightly greased medium casserole dish. Sprinkle with seasoned breadcrumbs and dot with remaining 2 Tbsp butter. Brown slightly under broiler. Serve immediately.