1/2 c. butter, at room temperature
1 c. thinly sliced mushrooms
3 tbsp. finely chopped shallots
1 tbsp. finely chopped garlic
1 lb. fresh bay scallops (or sea scallops, quartered)
1/2 c. soft bread crumb
1/2 c. finely chopped parsley
Salt and pepper

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

Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 tablespoons of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste. Blend well. Use this mixture to fill 6 seafood shells.

Arrange the filled shells on a baking dish or a cookie sheet. Melt the rest of the butter and pour it over the mixture in the shells. Place in the oven and bake 10 minutes. Place the shells under the broiler for about 1 minute until nicely browned. Makes 6 servings.