Scallops In Shells

• 1 pound fresh bay scallops
• 1/2 teaspoon salt
• 3/4 cup thinly sliced fresh mushrooms
• 2 tablespoons finely chopped onion
• 1/4 cup butter or margarine, divided
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sherry
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• Dash of pepper
• 1/4 cup soft breadcrumbs
• 1 tablespoon butter or margarine, melted
• Fresh parsley sprigs
• Lemon wedges

1. Combine scallops and cold water to cover in a large saucepan. Let stand 1 hour. Drain and rinse scallops. Return to saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain; sprinkle with 1/2 teaspoon salt. Cover and set aside.
2. Saute mushrooms and onion in 2 tablespoons butter until tender. Stir in scallops. Cover and set aside.
3. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, lemon rind and juice, remaining salt, and pepper. Cook sauce 1 minute.
4. Add 1 cup sauce to scallop mixture. Spoon scallop mixture evenly into 4 scallop shells. Spoon remaining sauce evenly over scallop mixture.
5. Combine breadcrumbs and melted butter; sprinkle evenly over scallop mixture. Bake at 375u0b0 for 20 minutes or until lightly browned. Garnish with parsley and lemon wedges.

bay scallops, salt, mushrooms, onion, butter, flour, milk, parmesan cheese, sherry, lemon rind, lemon juice, salt, pepper, breadcrumbs, butter, parsley sprigs, lemon wedges

Taken from www.myrecipes.com/recipe/scallops-shells (may not work)