Farris, who works for a defense contracting firm in Arlington, likes to make this quick dish after a busy day of developing air-to-air combat simulations.

1 small onion, chopped

2 teaspoons oil

1/2 pound mushrooms, sliced

2 tablespoons white wine

Cayenne to taste

3/4 pound bay scallops

Salt and pepper to taste

1/3 cup whipping cream

2 tablespoons butter, melted

1/2 cup soda cracker crumbs

1 1/2 tablespoons freshly grated parmesan cheese

Rice and lemon wedges for serving

Saute' onion in oil until translucent. Add mushrooms and wine and continue cooking over low heat until mushrooms begin to turn light brown. Season with cayenne and stir. Place mushroom-onion mixture in an 8-inch square baking dish. Place scallops on top of mixture in a single layer. Season lightly with salt and pepper, if desired. Pour in cream. Mix butter with cracker crumbs and grated cheese and sprinkle on top of scallops. Bake at 400 degrees for 10 to 12 minutes, or until scallops are just firm and opaque. Do not overcook. Serve over rice and garnish with lemon wedges.

Send original recipes that take a half hour or less -- refrigerator to table -- and name/address/phone number to Quick Cooks, the Washington Post Food Section, 1150 15th St. NW, Washington, D.C. 20071.