1 c. butter, room temperature
1 c. bread crumbs
2 tbsp. finely chopped onions
6 crushed cloves garlic
1/2 c. chopped parsley
1/2 c. white wine
Juice of 1/2 lemon
Salt & pepper to taste
2 tbsp. oil
2 tbsp. diced onion
1/2 lb. sliced mushrooms
1 1/2 lbs. fresh bay scallops

Mix together butter, bread crumbs, garlic, finely chopped onions, parsley, wine, lemon juice, salt and pepper. Form into roll on waxed paper, wrap and refrigerate until firm, at least 1 hour.

Preheat oven to 450 degrees. Grease shallow baking dish. Heat oil in large skillet over medium heat until haze forms. Add diced onions and saute until soft but not brown. Add scallops and mushrooms and salt and pepper to taste, 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" from heat and broil until bubbly, about 3 to 5 minutes. Yield: 4 servings.