16 oz. scallops (2 c.)
1 c. dry white wine
1 sm. onion, sliced
2 tsp. lemon juice
1/2 tsp. salt
4 tbsp. butter
6 tbsp. all-purpose flour
1 c. light cream
1 tbsp. snipped parsley
2 oz. cut up Gruyere cheese
Dash of pepper
1 (7 1/2 oz.) can crab meat, drained & flaked
1 (4 1/2 oz.) can shrimp, drained
1 (3 oz.) can sliced mushrooms, divided
For top:
1 1/2 c. bread crumbs
1 tbsp. melted butter

Combine scallops, white wine, onion, parsley, lemon juice and salt. Bring to boil, simmer 5 minutes. Drain, reserving 1 cup liquid.

In saucepan, melt 4 tablespoons butter, stir in flour. Add light cream and the reserved scallop liquid all at once. Over medium heat cook and stir until mixture thickens and bubbles, remove from heat. Stir in cheese and pepper until cheese melts. Add the scallop mixture, crab meat, shrimp and mushrooms. Spoon into 6 individual casseroles. Combine bread crumbs and melted butter, sprinkle over casserole. Bake in 350 degree oven for 25 minutes or until heated through.