Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Frozen scallops(12oz)
1/4 c Snipped parsley
2 tb Butter or margarine
1 Shallot,chopped
2 tb Flour
3/4 c Grated Gruyere cheese
1 c Soft bread crumbs
1 Small white onion,chopped
2 c Dry white wine
5 oz Fresh mushroom caps,sliced
3 tb Butter or margarine
2 tb Whipping cream
2 tb Butter or margarine

Place frozen scallops, onion and parsley in 3-quart saucepan. Add
enough wine to barely cover scallops. Heat to boiling; reduce heat.
Simmer uncovered until scallops are tender, about 8 minutes. Drain
scallops, reserving liquid. Heat reserved liquid to boiling. Boil
until recudes to 1 cup, about 30 minutes; strain and reserve.
Melt 2 tablespoons butter in 8-inch skillet. Cook and stir mushrooms
and shallot in butter until tender, about 6 minutes.
Melt 3 tablespoons butter in 1 1/2-quart saucepan. Remove from heat.
Stir in flour and reserved scallop-wine liquid; beat until smooth.
Cook over low heat, stirring constantly, until sauce is medium thick.
Remove from heat. Stir in cream, scallops, mushrooms and 1/4 cup of
the cheese.
Spoon mixture into 5 buttered individual baking shells or ramekins.
Sprinkle scallop mixture with remaining cheese. Set oven control to
broil and/or 550'. Broil shells 5 inches from heat until bubbly, 4 to
5 minutes. Melt 2 tablespoons butter; toss bread crumbs in butter.
Sprinkle shells with crumbs. Broil until crumbs are toasted.

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