1/2 tsp. salt
1/3 c. dry white wine
2 tbsp. butter
1/4 tsp. white pepper
2 cloves garlic, minced
1 1/4 lb. sea scallops
1/4 lb. mushrooms, halved
1/2 c. heavy cream
1 c. shredded Swiss cheese (4 oz.)
1 c. fresh bread crumbs
2 tbsp. minced fresh parsley

Preheat oven to 425 degrees. In 10 inch skillet over medium high heat, heat first 5 ingredients to boiling. Add scallops (if necessary, but into same size pieces) and mushrooms. Heat to boiling. Reduce heat, cover and simmer 4 minutes, just until scallops are opaque. Stir in cream.

Pour mixture into shallow 1 1/2 quart casserole. Combine cheese and bread crumbs, sprinkle over scallop mixture. Bake 8-10 minutes until lightly browned and bubbly. Sprinkle with parsley.