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1/3 c. dry white wine
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. white pepper
2 cloves garlic
1/4 lb. sea scallops
1/4 lb. mushrooms, halved
1/2 c. heavy cream
1 c. shredded Swiss cheese (4 oz.)
1 c. fresh bread crumbs
2 tbsp. minced fresh parsley

Preheat oven to 425 degrees. In 10" skillet over medium high flame, heat first five ingredients to boiling. Add scallops (cut into pieces, if necessary). Heat to boiling. Reduce heat, cover and simmer 4 minutes, just until scallops are opaque. Stir in cream. Pour mixture into shallow 1 1/2 quart casserole. Combine cheese and bread crumbs. Sprinkle over scallop mixture. Bake 8 to 10 minutes until lightly browned and bubbly. Sprinkle with parsley.
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