A delightful dish featuring tender scallops in a creamy lemon wine sauce, perfect for a special dinner.
Heat the butter in a large skillet over medium heat until melted.
Ensure the butter doesn't brown; keep the heat moderate.
Add the onions and cook until softened and translucent.
Stir occasionally to prevent the onions from burning.
Add the scallops and mushrooms to the skillet and cook for a few minutes.
Avoid overcrowding the pan to ensure even cooking.
Pour in the white wine and lemon juice, then reduce the heat to low and simmer.
Cover the skillet to retain moisture and enhance flavors.
In a small bowl, mix the flour and salt with the half-and-half until smooth.
Whisk thoroughly to avoid lumps.
Gradually stir the mixture into the skillet and cook until the sauce thickens.
Stir constantly to prevent the sauce from sticking to the pan.
Serve the scallops topped with grated Parmesan and chopped parsley.
Serve immediately for the best flavor and texture.
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