2 lb. scallops
2 c. dry white wine
1/4 c. butter
4 finely chopped shallots
24 finely sliced mushroom caps
2 tbsp. minced parsley
2 tbsp. flour
1/2 c. fine bread crumbs
2-4 tbsp. cream

Wash scallops well. Simmer in wine 5 minutes. Drain and reserve liquid. Melt butter and saute shallots, mushrooms, and parsley. Blend in flour. Add reserved liquid and heavy cream. Add scallops to hot sauce. Place in shallow casserole or individual shells and cover with dry crumbs. Dot with butter and place under broiler until brown. Serves 4.