1/4 c. fresh lime juice
1/2 tsp. Tabasco sauce
1 lb. fresh bay scallops

Mix together and refrigerate for at least 2 hours. 1 c. mushrooms, thinly sliced 2 green onions, chopped 2 lg. garlic cloves, chopped 1/2 c. whole wheat or rye bread crumbs 1/2 c. Italian parsley, chopped

Saute the mushrooms in 1/4 cup butter. Add onion and garlic; cook briefly until onions are soft. Cool the mixture in a bowl and stir in bread crumbs and parsley. Sprinkle with salt and pepper. Drain the scallops and blend into the mushroom mixture. Fill 6 baking shells or small oven-proof dishes.

Melt the other 1/4 cup butter and drizzle over the scallops. Bake for 8 minutes at 450 degrees. Then broil for about 1 minute to brown the tops.