1 c. scallops
1 c. dry white wine
1 sliced onion
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
Salt to taste
1 c. light cream
4 tbsp. butter
2 oz. grated Gruyere cheese
Pepper to taste
1 (6 oz.) pkg. frozen crabmeat
1 (4 oz.) can shrimp, drained
1/4 lb. fresh mushrooms, sliced
Bread crumbs
2 tbsp. butter, melted

Combine scallops, wine, onion, parsley, lemon juice and salt. Bring to boil and simmer 5 minutes. Reserve 1 cup liquid and drain off the rest.

Make light cream sauce using reserved liquid, light cream, butter and flour. When mixture thickens, stir in cheese and pepper. When cheese has melted, add scallop mixture, crab, shrimp and mushrooms. Mix.

Transfer to lightly buttered baking dish. Top with bread crumbs and 2 tablespoons melted butter drizzled over. Bake 350 degrees for 25-30 minutes. Serve over rice, with green salad and rolls.