Scallops Italian

• 3/4 lb scallops, fresh or frozen
• 1/2 tsp instant minced onion
• 1/4 tsp salt
• Dash pepper
• 2 Tbsp butter
• 2 Tbsp flour
• 1/4 tsp paprika
• Dash leaf oregano, crushed
• 1 drop bottled hot pepper sauce
• 1/2 cup milk
• 1 slightly beaten egg
• 1 3-oz can sliced mushrooms
• Spaghetti cooked and drained (4-oz)
• 2 Tbsp grated parmesan cheese

Cut scallop in half. In saucepan, combine scallops, onion, salt and pepper. Add water just to cover scallops; cover and simmer 10 minutes. Drain, reserving 1/2 cup cooking liquid. Melt butter; blend in flour, paprika, oregano, dash salt and pepper sauce. Add reserved cooking liquid and milk. Cook and stir till thickened. Stir a little of the hot sauce into egg; return to sauce and mix well. Add undrained mushrooms and the scallops to sauce; mix well. Spoon hot spaghetti into 10x6x1½-inch baking dish; top with hot scallop mixture. Sprinkle casserole with grated parmesan cheese. Brown under broiler about 5 minutes. Garnish with whole canned mushrooms and parsley, if desired.

Yield: 4 servings