2 lb. scallops
1 tbsp. lemon juice
1 tsp. salt
4 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. onion, finely chopped
2 tbsp. flour
1/2 c. milk
1 c. cream
1 c. Swiss or gruyere cheese, grated
1/2 c. dry white wine
2 tbsp. butter, melted
1/2 c. bread crumbs

Poach scallops in enough water to cover, with lemon juice and salt. Cover and simmer for 8 minutes or until tender. Drain. Melt butter and saute mushrooms and onions until tender. Remove and add flour. Stir in milk and cream. Add cheese and stir until melted. Add wine.

Mix in scallops and sauteed mushrooms and onions. Pour into individual scallops or casserole. Mix 2 tablespoons melted butter with bread crumbs. Sprinkle on casserole. Broil for 5 minutes. Serves 8.