1 lb. bay scallops
1/4 c. dry white wine
3/4 c. bottled clam juice
1 1/2 c. (6 oz.) coarsely chopped mushrooms
1/4 tsp. salt
Dash of cayenne
1/2 c. finely minced onion
2 tbsp. lemon juice
2 tbsp. sour cream
1 tbsp. grated Parmesan cheese
1 tbsp. seasoned bread crumbs
1/2 tsp. dried dill weed

Place scallops, wine, clam juice, mushrooms, salt, cayenne, dill, onion, and lemon juice in heavy saucepan. Bring to a boil; cover, reduce heat to moderately low and simmer 3 to 4 minutes. Preheat oven to 450 degrees. Add sour cream to scallop mixture. Spoon mixture into 4 individual scallop shells or shallow individual gratin dishes.

Combine cheese and bread crumbs. Sprinkle over scallops. Bake for 4 to 5 minutes until golden and hot.