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

If scallops are large, cut into 1 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 tablespoons butter in 3 quart saucepan until melted. Cook and stir mushrooms in butter until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons 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 or 550 degrees. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes. 6 servings.