Title: Scallops & mushrooms in wine sauce
 Categories: Main dish, White wine
      Yield: 5 Servings
 
      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.