1 lb. bay scallops
5 tbsp. butter
1 tbsp. chopped onion
1/2 lb. or less sliced mushrooms
1 tsp. chopped chives
2 tomatoes, peeled & chopped (can be canned)
1 tbsp. white wine
1 clove garlic
Bread cubes
Parmesan cheese

Wash scallops well. Melt 3 tablespoons butter. Saute scallops and onions. Gently remove scallops and strain and reserve excess liquid. Arrange scallops on bread cubes. Saute mushrooms in butter for 5 minutes. Add tomatoes, wine, chives and garlic. Simmer. Add liquid from scallops. Remove garlic. If making ahead, set aside.

If cooking immediately, put bread and scallops in hot dish, pour liquid over, sprinkle with Parmesan cheese and butter and brown quickly under broiler. If serving later, when ready to proceed, warm liquid and mushrooms, pour on dish. Warm in oven for 10 minutes and continue as above.