1/2 c. French bread crumbs
5 tbsp. butter
1/12 c. Gruyere cheese (6 oz.)
1 c. mayonnaise
1/4 c. dry white wine
1 tbsp. chopped parsley
1 lb. scallops
1/2 lb. mushrooms, sliced
1/2 c. chopped onion

Toss bread crumbs with 1 tablespoon butter. Set aside. Stir together next 4 ingredients. Set aside.

In medium skillet, cook scallops in 2 tablespoons butter until opaque. Remove from heat. Drain well. Cook mushrooms and onions in 2 tablespoons butter 3 minutes or until tender. Add to cheese mixture with scallops. Spoon into 6 individual dishes. Sprinkle with crumbs. broil 2-4 minutes until brown.