Always a hit and you can make it ahead.

Serves 8.

2 lbs. scallops
2 c. dry white wine
1/4 c. butter
4 finely chopped shallots
24 finely sliced mushroom caps
2 tbsp. minced parsley
2 tbsp. flour
2-4 tbsp. heavy cream
Bread crumbs

Wash scallops well. Simmer in wine about 5 minutes. Drain and reserve the liquid. Melt butter and saute shallots, mushroom caps, parsley. Stir in flour until blended. Add reserved liquid and heavy cream. Add scallops to hot sauce. Place in shallow casserole or individual scallop shells and cover with dry bread crumbs. Dot with butter and place under broiler until golden brown.