Scallops with mushrooms

1 1/2 lb Scallops
10 tb Butter

1 c dry whlte wine 1/2 ts salt 1/4 ts pepper 1
scallion, minced 2 tb flour 2 c heavy whipping cream 1/2 lb mushrooms,
sliced
4 drops lemon julce 1 tb cognac

Preheat oven to 400 degrees. Cut scallops in half or quarters to make
them bite-size. In medium saucepan, combine 1/2 cup butter, wine,
salt, pepper, and scallion; simmer until butter melts. Add scallops,
cover, and simmer for 3 to 5 minutes. Remove scallops wlth slotted
spoon, place in bowl, and set aside. Bring pan liquid to a boil; cook
until reduced to 1/2 cup. Add flour; cook, stirring constantly, for 3
to 5 minutes. Stir in cream, mushrooms, and lemon luice. Cook over
medium heat, stirring frequently, until sauce thickens. Add cognac.
Mix two-thirds of sauce with scallops in bowl. Divide mixture among 6
greased ramekins or cooking shells. Cover wlth remaining sauce. Dot
with 2 tablespoons butter. Bake scallop mixture for 10 minutes, or
until sauce is bubbly. Remove from oven; serve piping hot.