Scallops in Wine Sauce

• 3 oz. sherry
• 3 Tbs. flour
• 4 Tbs. butter
• 4 slices bacon
• 2 medium onions, chopped
• 1 cup fat free half and half
• 1/2 lb. fresh mushrooms, sliced
• 1 lb. sea scallops, dried on paper towels

Directions:

Fry bacon in a pan; remove bacon and add onions to saute. Add scallops and mushrooms. Cook for 3 minutes. Add butter, then flour, stirring to mix well. Add cream, stirring all the time until it starts to get thick. Add wine last. Salt and pepper to taste. Serve hot over rice or toast points.