Coquilles St. Jacques - cooking recipe

Ingredients

1/2 c. fresh bread crumbs
5 Tbsp. margarine
1 1/2 c. shredded process Gruyere cheese (6 oz.)
1 c. Hellmann's mayonnaise
1/4 c. dry white wine
1 Tbsp. chopped parsley
1 lb. sea scallops, quartered
1/2 lb. mushrooms, sliced
1/2 c. chopped onion

Preparation

Toss bread crumbs with 1 tablespoon melted margarine; set aside.
Stir together next 4 ingredients; set aside.
In medium skillet, over medium-high heat, cook scallops in 2 tablespoons margarine until opaque.
Remove.
Drain well.
Cook mushrooms and onion in 2 tablespoons margarine for 3 minutes.
Add to cheese mixture with scallops.
Spoon into 6 individual baking dishes or shells.
Sprinkle with bread crumbs.
Broil 6 inches from source of heat for 2 to 4 minutes or until browned.
Makes 6 servings.