1 lb. sea scallops
1 c. dry white wine
1 sm. onion, sliced
1 tbsp. parsley, snipped
2 tbsp. lemon juice
Salt to taste
5 tbsp. butter, divided
6 tbsp. all purpose flour
1 c. light cream
2 oz. greyere cheese, cut up
Dash of pepper
1 (7 1/2 oz.) can crab meat, flakes
1 (4 1/2 oz.) can shrimp meat, drained
1 (3 oz.) can sliced mushrooms, drained
1 1/2 c. soft bread crumbs

Combine scallops, wine, onion, parsley, lemon juice, and salt. bring to boil. Simmer 5 minutes. Drain, reserving 1 cup liquid.

In saucepan melt 4 tablespoons butter and stir in flour. Add light cream and reserved liquid ALL AT ONCE. Stir and cook over medium heat until mixture thickens and bubbles. Remove from heat. Stir in cheese and dash of pepper until cheese melts.

Add scallop mixture, crab meat, shrimp, and mushrooms to sauce. Spoon into a 2 quart oblong casserole. Combine bread crumbs with 1 tablespoon melted butter and spoon over casserole

Bake in preheated oven at 350 degrees for 25 minutes or until heated through and bubbly. Serve with rice. A real crowd pleaser!