1 tsp. lemon juice
1/2 tsp. salt
2 lbs. scallops (washed)
4 tbsp. butter
1/2 c. chopped onions
1/2 lb. mushrooms, sliced
1/3 c. flour
Pepper
1 c. light cream
1/2 c. milk
1/2 c. white wine
1 tbsp. lemon juice
Chopped parsley
Bread crumbs
1 c. grated Gruyere

Bring to a boil 1 cup water, 1 teaspoon lemon juice and salt. Add scallops; simmer 6 minutes. Drain on towel.

In 4 tablespoons of hot butter, saute onions and mushrooms. Remove from heat, stir in flour and pepper until blended. Gradually stir in cream and milk.

Bring to boiling, stirring. Reduce heat and simmer until thick, 4-5 minutes. Add cheese and stir until melted.

Stir in wine, lemon juice and parsley; add scallops.

Sprinkle bread crumbs over scallops.

Broil 4 inches from heat until golden brown.