3 tbsp. butter, divided
3/4 tsp. lemon juice
1/2 tsp. minced chives
1/4 tsp. dried parsley flakes
1/8 tsp. garlic salt
1/8 tsp. dried tarragon
dash of pepper
1/2 lb. of fresh or frozen scallops, thawed
1 c. fresh mushrooms, quartered
2 tbsp. bread crumbs

In a small saucepan, melt 2 Tbsp. of butter. Add the lemon juice, chives, parsley, garlic salt, tarragon and pepper; stir well. Place scallops and mushrooms in a greased 1 quart baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops.

Bake at 350°F for 20 to 25 minutes or until scallops are opaque and topping is lightly browned.

Yield: 2 servings.