6-8 oz. fresh scallops
1/2 c. white cooking wine
2 tbsp. butter
6 oz. sliced mushrooms
2 tbsp. finely minced onions
3 oz. softened cream cheese
3 oz. shredded Mozzarella cheese
1/3 c. plus 1 tbsp. grated Parmesan cheese
2 tbsp. dried bread crumbs
1/4 tsp. paprika

Combine scallops and white wine in a saucepan and heat to a simmer over medium-low heat until translucent about 5-6 minutes. Set to one side, reserve 1/4 cup liquid. Melt 2 tablespoons butter in skillet over medium heat, saute mushrooms and onion for 3-4 minutes. Stir in 3 oz. cream cheese, Mozzarella and 1/3 cup Parmesan cheese along with the reserved cooking liquid. Heat until ingredients are combined.

Fold in scallops, place in lightly greased dish. Combine bread crumbs, Parmesan cheese and paprika. Sprinkle over scallops. Bake uncovered at 350 degrees for 10-12 minutes just lightly browned. Serves 2.