1/2 c. butter, room temperature
1 c. thin sliced mushrooms
3 tbsp. finely chopped shallots
1 tbsp. finely chopped garlic, or use minced garlic
1 lb. fresh bay scallops
1/2 c. soft bread crumbs
1/2 c. finely chopped parsley
Salt and pepper

Preheat oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mix into a mixing bowl. Let cool, then add 2 tablespoons of the remaining butter, scallops, bread crumbs, parsley, and salt and pepper to taste. Blend well. Use the mix to fill 6 seaford shells. Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour it over the mix in the shells. Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned on top.