1/2 c. fresh bread crumbs
5 tbsp. butter
1 1/2 c. shredded process Gruyere cheese (6 oz.)
1 c. mayonnaise
1/4 c. dry white wine
1 tbsp. chopped parsley
1 lb. sea scallops, quartered
1/2 lb. mushrooms sliced
1/2 c. chopped onion (use minced dry onion)

Toss bread crumbs with 1 tbsp. melted butter, set aside.

Stir together next 4 ingredients, set aside.

In medium skillet over medium high heat, cook scallops in 2 tbsp. butter until opaque. Remove and drain well.

Cook mushrooms and onion in 2 tbsp. butter 3 minutes. Add to cheese mixture with scallops. Spoon into 6 individual baking dishes or shells. Sprinkle with bread crumbs. Broil from source of heat 2 to 4 minutes or until browned. Makes 6 servings.