16 lg. mushrooms (Pennsylvania mushrooms are the best)
1/2 c. (1/4 lb.) butter, softened
3 slices crumbled cooked bacon
2 tsp. shallots, minced
2 tsp. chopped parsley
6 cloves minced garlic
16 bay scallops (4 oz.)
16 snails

Gently wipe mushrooms with damp paper towel, removing stems. Place mushrooms in baking dish. Stir butter to soften; stir in bacon, shallots, parsley and garlic. Put 1 scallop and 1 snail in each mushroom cap. Cover with butter mixture, using about 1 rounded teaspoon in each. Bake in a 350 degree oven for 20-25 minutes. Serve with thinly sliced French bread. Makes 4 servings.