2 sticks butter (1/2 lb.), room temp.
1 c. bread crumbs
6 cloves garlic, crushed
2 tbsp. onion, minced
1/2 c. fresh parsley, chopped
2 oz. white wine
Juice of 1/2 lemon
Salt and pepper
2 tbsp. oil
2 tbsp. diced onion
1 - 1 1/2 lbs. fresh bay scallops
1/2 lb. mushrooms, sliced

Mix together butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice, salt and pepper to taste. Form a roll and wrap in waxed paper. Chill until firm, about 1 hour.

Preheat oven to 450 degrees. Grease a shallow baking dish or au gratin pan. Heat oil in a large skillet over medium heat until a haze forms. Add diced onion and saute until soft but not browned. Add scallops and mushrooms and salt and pepper to taste. Saute briefly. Drain off liquid.

Arrange scallop mixture in the prepared dish. Slice the garlic butter and arrange evenly over the scallops. Bake until butter is hot and bubbly, about 5 to 10 minutes. Serves 4.