1 lb. scallops or 4 chicken breasts
1 c. dry white wine
1 tsp. salt
3 tbsp. butter
1/2 lb. mushrooms
2 c. soft white bread crumbs
2 tbsp. melted butter
2 tbsp. chopped parsley
1/4 c. sliced green onion
3 tbsp. flour
1/2 c. heavy cream

Wash scallops and quarter. Bring wine and salt to boil in large skillet. Add scallops. Lower heat, simmer very gently. Just until tender (about 5 minutes).

Remove scallops from liquid with a slotted spoon and divide among 4 scallop shells, au gratin dishes or 1 casserole. Reserve liquid (1 cup).

Melt butter in a medium saucepan. Saute mushrooms until soft, remove with slotted spoon and divide among scallop shells. Saute onions in butter until soft, stir in flour and cook, stirring constantly until bubbly. Stir in reserved liquid and cream, cook stirring constantly until sauce thickens and bubbles, 3 minutes. Spoon over scallops and mushrooms.

Toss bread crumbs with melted butter and parsley. Sprinkle over shells. Bake in hot oven 12 minutes, until crumbs are golden.