1 tsp. lemon juice
1/2 tsp. salt, dash pepper
2 lbs. sea scallops, washed and drained
4 tbsp. butter
1/4 c. finely chopped onion
1/4 lb. sliced mushrooms
1/3 c. flour
1 c. light cream
1/2 c. milk
1 c. grated Gruyere cheese
1/2 c. dry white wine
1 tbsp. lemon juice
1 tbsp. chopped parsley
1/2 c. dry bread crumbs
2 tbsp. melted butter

In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt; ring to boil. Add scallops; simmer covered, 6 minutes or unitl tender. Drain on paper towels.

In 4 tablespoons hot butter in saucepan, saute onion and mushrooms unitl tender. Remove from heat. Stir in flour and dash of pepper until well blended. Gradually stir in cream and milk. Bring to boil.

Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite thick. Add cheese and stir until melted. Remove from heat. Carefully stir in wine, lemon juice and parsley. Add scallops and mix well. Turn into 8 scallop shells or a 1 1/2 quart casserole.

Mix bread crumbs and melted butter; sprinkle over the scallops. Place shells on cookie sheet. Broil 4 inches from heat 2-3 minutes until golden brown. 8 servings.