1/2 lb. fresh mushrooms
1 sm. Spanish onion (or 5 to 7 shallots)
1/4 lb. unsalted butter
2 pkgs. Stouffers spinach souffle, defrosted
Salt and pepper
4 oz. grated Cheddar or Gruyere cheese
1 1/2 lbs. fresh scallops, cut into sm. pieces if very lg.

Saute mushrooms, sliced with chopped onion or shallots and 1/4 pound butter until tender. Add fresh scallops and cook 1 to 2 minutes. Add 2 packages defrosted spinach souffle. Season with salt and pepper to taste. Mix gently. Butter large scallop baking shells and scoop above mixture into shell. Top with grated cheese. Bake at 350 degrees for 20 to 30 minutes until brown and bubbly.