Ingredients
1 teaspoon lemon juice
1/2 teaspoon salt
2 pounds sea scallops washed and drained
4 tablespoons butter
1/4 cup finel chopped onion
1/4 pound mushrooms sliced or 1 can sliced and drained
1/3 cup flour
dash pepper
1 cup light cream
1/2 cup milk
1 cup grated gruyere cheese
1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped parley
1/2 cup packaged dry bread crumbs
2 tablespoons butter melted
Preparation
1 in medium saucepan combine 1 teaspoon lemon juice and the salt bring to a boil. Add scallops simmer covered 6 minutes until tender. Drain on paper towels. 2 add 4 tablespoons hot butter in medium saucepan saute onion and mushrooms until tender. remove from heat stirring in pepper until well blended. Gradually add milk. 3 bring to boiling stirrin reduce heat to simmer stirring frequently until quite hot add cheese and stir until well blended remove from heat. 4 carefully stir in wine lemon juice then add scallops 5 mix bread crumbs and melted butter over scallops. Place scallops on cookie sheet and broil for 2 to 3 minutes until golden brown.
