2 1/2 lb. scallops
1/4 lb. butter
1 onion, diced
2 lb. mushrooms (preferably wild)
3 tbsp. chives
1/4 c. flour
1 1/2 c. heavy cream
1/2 c. Parmesan or Romano cheese
1/3 c. dry white wine
Salt, pepper, seasoned bread crumbs

Preheat oven to 450 degrees. Saute onion, mushrooms, chives, salt and pepper in half of the butter. Melt remaining butter in saucepan and whisk in flour followed by cream, cheese, wine, scallops and mushroom mixture. Pour into greased casserole, top with bread crumbs and bake for 10 minutes. Eat with cold amber ale.