6 oz. shredded gruyere cheese
1 c. mayonnaise
1/4 c. dry white wine
4 tbsp. butter
1 lb. bay scallops
1 med. onion, minced
1/2 lb. mushrooms, sliced
1/2 c. soft bread crumbs
1 tbsp. melted butter

Combine cheese, mayonnaise and wine. Reserve. In a 10 inch skillet over medium-high heat, melt 3 tablespoons of butter. Remove 1 tablespoon and mix with bread crumbs. Reserve. Add the scallops and cook, stirring, just until they are opaque, about 1 minute. With a slotted spoon remove scallops to paper towel to drain.

Pour off any liquid remaining in the skillet. Add 2 tablespoons butter to the skillet, melt over medium-high heat, saute onion over medium heat until yellowed; add the mushrooms and cook rapidly, stirring, so they do not release their liquid (just a few minutes).

Remove from heat and add cheese mixture and scallops. Place in shallow baking dish and sprinkle with buttered bread crumbs. Broil a few inches from heat just until browned, 2-4 minutes.