1/2 c. butter, at room temperature
1 c. thinly sliced mushrooms
1 tbsp. finely chopped shallots
1 tsp. finely chopped garlic
1 lb. fresh scallops
1/2 c. bread crumbs
1/2 c. finely chopped parsley
Salt and pepper

Preheat oven to 450 degrees. Melt 1/4 of the butter in a small skillet and add the mushrooms. Cook, stirring often, until mushrooms are wilted and give up their liquid. Add shallots and garlic and cook briefly.

Spoon mushroom mixture into a large bowl. Let cool briefly, then add 2 tablespoon of remaining butter, scallops, bread crumbs, parsley and salt and pepper to taste. Blend well and fill 6 seafood shells. Arrange filled shells on a cookie sheet. Melt the rest of the butter and pour it over the mixture in the shells. Place in the oven and bake for 10 minutes.

Move scallops under the broiler until nicely browned, about 1 minute. A great appetizer or light dinner dish.