16 oz. scallops
1 c. dry white wine
1 sm. onion, sliced
1 tbsp. parsley, snipped
2 tbsp. lemon juice
Salt to taste
5 tbsp. butter, divided
6 tbsp. all purpose flour
1 c. light cream
2 oz. gruyere cheese, cut up
Dash of pepper
1 (7 1/2 oz.) can crab meat or equivalent fresh
1 (4 1/2 oz.) can shrimp meat or equivalent fresh
1 (3 oz.) can sliced mushrooms, drained
1 1/2 c. soft bread crumbs

Combine scallops, wine, onions, parsley, lemon juice and salt. Bring to boiling; simmer 5 minutes. Drain, reserve 1 cup liquid. In saucepan melt four tablespoons butter, stir in flour. Add light cream and reserved scallop liquid all at once. Stir and cook over medium heat until mixture thickens and bubbles. Remove from heat. Stir in cheese and dash of pepper until cheese melts. Add scallop mixture, shrimp, and crab meat, drained and flaked, and mushrooms.

Spoon into 6 individual casseroles or 1 large casserole. Combine bread crumbs with 1 tablespoon butter, melted, and spoon over casseroles. Bake at 350 degrees 25 minutes or until heated through.