1 tsp. lemon juice
1/2 tsp. salt
2 lb. sea scallops, washed & drained
4 tbsp. butter
1/4 c. finely chopped onion
1/4 lb. mushrooms, sliced or 1 can (3 oz.) sliced mushrooms, drained
1/3 c. flour
Dash pepper
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. pkg. dry bread crumbs
2 tbsp. butter, melted

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

In 4 tablespoons hot butter in medium saucepan, saute onion and mushrooms until tender, about 5 minutes. Remove from heat. Stir in flour and pepper until well blended. Gradually stir in cream and milk. Bring to boiling, stirring. 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. Turn into 8 scallop shells or 1 1/2 quart casserole.

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