1 1/2 lb. fresh scallops
1 c. dry white wine
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 c. half and half
1/2 c. shredded Swiss cheese
1 c. bread crumbs
7 tbsp. butter
2 c. sliced mushrooms
2 green onions, chopped
3 tbsp. flour

Place cut scallops, wine, parsley, and salt in 3 quart saucepan. Add water to cover scallops. Heat to boiling and simmer uncovered 8 minutes. Remove scallops and save liquid. Heat liquid to boiling and reduce to 1 cup; strain.

Heat 2 tablespoons butter to sauce mushrooms and green onions. Add 3 tablespoons butter and flour, cook until smooth. Stir in liquid. Cook for 1 minute. Add half and half, scallops, and 1/4 cup Swiss cheese. Toss bread crumbs with 2 tablespoons butter. Grease casserole dish, pour in mixture, sprinkle with remaining cheese and bread crumbs. Broil 5 minutes until lightly browned.