1 c. (2 sticks) butter, at room temperature
1 c. fresh bread crumbs
6 garlic cloves, crushed
2 tbsp. finely minced onion
1/2 c. chopped fresh parsley
2 oz. (1/4 c.) white wine or sherry
Juice of 1/2 lemon
Salt and freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. diced onion
1 1/2 lbs. fresh bay scallops
1/2 lb. mushrooms, sliced

Mix together butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper to taste. Form into roll and wrap with waxed paper. Chill garlic butter until firm, at least 1 hour.

Preheat oven to 450 degrees. Grease shallow baking dish or au gratin pan. Heat oil in large skillet over medium heat until haze forms. Add diced onion and saute until soft but not browned. Add scallops and mushrooms and salt and pepper to taste and saute briefly. Drain off liquid.

Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. Scallops can also be broiled. Place about 3 inches from heat and broil until bubbly, 3 to 4 minutes. Serves 4.

This is a family favorite. Delicious!