1-1/2 lbs. Fresh Scallops
1 cup dry white wine
1/4 cup whipped parsley
1/2 tea salt
2 Tablespoons margerine or butter
2 cups sliced mushrooms and shallots or green onions chopped
3 tablespoons butter or margerine
3 tablespoons flour
1/2 cup half and half
1/2 cup shredded swiss cheese
1 cup soft bread crumbs
2 tablespoons margerine or butter melted.
1. Place scallops wine, parsley and salt in 3 quart sauce pan. Add just enough water to cover scallops, heat to boiling, reduce heat. Simmer uncovered until scallops are tender about 8 minutes. Remove scallops with sloted spoon, reserve liquid. Heat reserved liquid to boiling reduce to 1 cup strain and reserve. Heat 2 tablespoons margerine in 3 qt sauce pan until melted.
2. Cook and stir mushrooms ad shallots in margerine until tender (5-6 minutes) Remove, Add 3 tablespoon margerine. Heat until melted. Remove from heat- stir in flour. Cook over low heat, stirring constantly until smooth and bubbily. Remove from heat, stir in remaining liquid. Cook and stir 1 minute. Stir in half and half, scallops, mushrooms, shallots and 1/4 cup cheese. Heat until hot.
3. Toss bread crumbs in melted margerine lightly brush 5 or 6 baking shells with margerine. Sprinkle with remaining cheese and the crumbs. Boil 5 inches from heat until crumbs are toasted 3-5 minutes.
