Coquilles St. Jacques - cooking recipe

Ingredients

3 Tbsp. butter, divided
1/2 c. fresh bread crumbs
1 medium-size yellow onion, sliced
1 lb. large sea scallops
8 oz. mushrooms, sliced
3 Tbsp. flour
1/2 c. dry white wine
1/2 c. water
3/4 c. half and half
2 oz. Swiss or Jarlsberg cheese, coarsely grated (1/2 c.)

Preparation

Preheat the broiler.
Grease four individual 8 to 10 ounce broiler-safe baking dishes.
In a large skillet, melt 1 tablespoon of butter over moderate heat.
Pour the butter into a small bowl.
Stir in bread crumbs.
Set the buttered crumbs aside.