1/2 c. butter, at room temperature
1 c. thinly sliced mushrooms
3 tbsp. finely chopped shallots
1 tbsp. finely chopped garlic
1 lb. fresh bay scallops
1/2 c. soft bread crumbs
1/2 c. finely chopped parsley
Salt and pepper

If scallops are subjected to a prolonged cooking time, they become dry, tough and unpalatable. Preheat the oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 tbsp. of remaining butter, the scallops, bread crumbs, parsley, and salt and pepper to taste. Blend well. Use the mixture to fill 6 seafood shells. Arrange the filled shells on a baking dish or cookie sheet. melt the rest of the butter and pour it over the mixture in the shells. Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned. About 1 minute. 6 servings.