Coquilles St. Jacques

• 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

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

bread crumbs, margarine, gruyere cheese, mayonnaise, white wine, parsley, sea scallops, mushrooms, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440397 (may not work)