2 pkgs. (12 oz. each) frozen scallops, thawed OR 1 1/2 lbs. fresh scallops
1 c. dry white wine
1/2 tsp. salt
4 oz. sliced mushrooms (2 c.)
2 shallots of green onions, chopped
3 tbsp. flour
1/2 c. shredded Swiss cheese
2 tbsp. melted butter
1/4 c. snipped parsley
2 tbsp. butter
3 tbsp. butter
1/3 c. half and half
1 c. soft bread crumbs

If scallops are large, cut into 1 1/2 inch pieces. Place scallops, wine, parsley and salt in 3 quart saucepan. Add just enough water to cover scallops. Heat to boiling, reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tbsp. butter in 3 quart saucepan until tender, 5 to 6 minutes. Remove from pan. Add 3 tbsp. butter, heat until melted. Remove from heat, stir in flour. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat, stir in reserved liquid. Cook and stir 1 minute. Stir in half and half, scallops, mushrooms, shallots and 1/4 cup of the cheese, heat until hot.

Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with butter. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs. Set oven control to broil and broil five inches from heat until crumbs are toasted, 3 to 5 minutes.