Campbell soup - scallops parisienne

1. Ds pepper ds crushed thyme leaves ds ground marjoram 2 tb buttered bread crumbs paprika in saucepan, cook scallops in water over low heat for 10 minutes, drain well.
2. Divide among four individual baking dishes.
3. Meanwhile, in saucepan, brown mushrooms and cook onion in butter until tender.
4. Add soup, lemon juice and seasonings; pour over scallops.
5. Top with crumbs, sprinkle with paprika; bake at 350 °F for 30 minutes or until hot.