Coquilles St. Jacques - cooking recipe

Ingredients

1/2 c. fresh bread crumbs
5 Tbsp. margarine
1 1/2 c. shredded process Gruyere cheese
1 c. mayonnaise
1/4 c. dry white wine
1 lb. sea scallops, quartered
1/2 lb. mushrooms, sliced
1/2 c. chopped onion

Preparation

Toss bread crumbs with 1 tablespoon of margarine; set aside. Stir together the next 4 ingredients; set aside.
In skillet, cook scallops in 2 tablespoons of margarine until opaque.
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 or casserole dish.
Sprinkle with bread crumbs.
Broil 6 inches from heat source until browned, at least 4 minutes for shells or individual dishes, longer for casserole. Serves 6.