Scallops and Mushrooms in Wine Sauce (Coquilles Saint-Jacques à la Parisienne)

Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."

2 (12 ounce) packages frozen scallops,
    thawed, or 1 1/2 pound fresh scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 tablespoons butter or margarine, melted

If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons butter; heat until melted. Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.

Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs.

Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.

Yields 6 servings.