1 lb. sea scallops, fresh or frozen
1 lb. fresh mushrooms
5 tbsp. butter, divided
Juice of 1 lemon
1 c. dry white wine
3/4 c. buttered, soft bread crumbs
6 tbsp. grated Gruyere cheese
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
1 c. milk or cream
1/4 tsp. thyme
1 bay leaf

Defrost scallops, if frozen; cut in fourths. Slice or chop mushrooms; cook in 2 tablespoons of the butter and lemon juice until golden brown, stirring often.

Combine wine, thyme, bay leaf, salt and pepper in large saucepan; add scallops; cook over medium heat 10 minutes; drain, saving 1 cup broth.

Make a white sauce with remaining butter, flour, scallop broth and milk or cream. Add scallop mixture and mushrooms to sauce; spoon into 6 scallop shells; top with buttered crumbs and 1 tablespoon of cheese for each shell. Run under the broiler to brown. Serves 6.

NOTE: This recipe can be prepared ahead and heated at meal time.