Skip the Entree Scallop Appetizer

• 1 lb scallops
• 1 12 cups dry white wine
• 3 tablespoons butter, divided
• 1 cup mushroom, sliced
• 1 garlic clove, finely minced
• 2 tablespoons flour
• 12 cup swiss cheese, grated
• 1 tablespoon parsley, minced
• salt, pepper
• 12 cup breadcrumbs
• 2 tablespoons parmesan cheese, grated (or more)
• 1 tablespoon butter, melted

1. Simmer the scallops in the wine until done, 2 to 3 minutes (don't overcook).
2. Remove the scallops with a slotted spoon and turn the heat under the wine to high.
3. Boil to reduce liquid to 1 cup.
4. In another pan, melt 2 tablespoons of butter.
5. Add the mushrooms and saute until cooked.
6. Add the garlic and cook about 1 minute, until fragrant.
7. Add the flour and cook for 1 to 2 minutes.
8. Add the reserved liquid from cooking the scallops and stir until blended.
9. Boil until thickened, take it off the heat and add the cheese and parsley.
10. Add the scallops.
11. Add salt and pepper to taste.
12. Combine breadcrumbs, Parmesan cheese, and melted butter in another bowl.
13. Put in individual bowls or shells and top with the breadcrumb and Parmesan mixture.
14. Broil until the breadcrumbs are brown and crispy.

white wine, butter, mushroom, garlic, flour, swiss cheese, parsley, salt, breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/skip-the-entree-scallop-appetizer-348755 (may not work)