1 tsp. lemon juice
1/2 tsp. salt
2 lb. scallops
1/2 c. dry white wine
1 tbsp. lemon juice
1 tbsp. parsley
1/2 c. bread crumbs
2 tbsp. butter
4 tbsp. butter
1/4 c. chopped onion
1/4 lb. sliced mushrooms
Dash of pepper
2 tbsp. flour
1 c. light cream

In saucepan, combine lemon, salt and water. Bring to a boil, add scallops and simmer 6 minutes or until tender; drain on paper towel.

In fry pan saute 4 tablespoons butter, onions and mushrooms for 5 minutes. Stir in flour, add pepper, cream and milk and slowly bring to a boil. Reduce heat until thickened. Add cheese until melted, stir in wine, lemon juice (1 tablespoon) and parsley. Add scallops.

Pour into buttered 1 1/2 quart casserole. Mix bread crumbs and 2 tablespoons butter and sprinkle on top. Bake in 350 degree oven for 30 minutes. Serves 4.