2 pkg. (12 oz. each) frozen scallops, thawed or 1 1/2 lb. fresh scallops
1 c. dry white wine
1/4 c. snipped parsley
1/2 tsp. salt
2 tbsp. butter
4 oz. mushrooms, sliced (about 2 c.)
2 shallots or green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 c. half & half
1/2 c. shredded Swiss cheese
1 c. soft bread crumbs
2 tbsp. butter, melted

If scallops are large, cut into 1 inch pieces. Place scallops, wine, parsley and salt in 3 quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tablespoons butter in 3 quart saucepan until melted, cook and stir mushrooms and shallots in butter until tender 5-6 minutes. Remove from pan. Add 3 tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly.

Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half & half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot. Toss bread crumbs in melted butter.

Lightly brush 5-6 baking shells or ramekins with butter. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs. Set oven control to broil and/or 550 degrees. Broil 5 inches from heat until crumbs are toasted, 3-5 minutes. Serves 6.