1 1/2 c. dry white wine
1/2 tsp. salt
2 lb. sea scallops (lg.)
3 tbsp. chopped onion
1/2 lb. mushrooms, sliced
6 tbsp. butter
2/3 c. flour
3/4 c. heavy cream
1 tbsp. lemon juice
1/2 lb. shredded Swiss cheese
1 tbsp. freshly chopped or dry parsley
Dry bread crumbs

Bring wine to a boil, lower heat, add salt and scallops. Cook 5 minutes. Drain and reserve liquid - add cream and lemon juice and stir constantly while cooking until thickened. If too thick add more liquid. Add scallops, cheese and parsley and mix together. Put in baking dish and sprinkle with bread crumbs. Bake at 400 degrees until crumbs brown and sauce is bubbling.