1/2 cup or more fresh bread crumbs
6 Tbsp. melted butter (do NOT use margarine)
2 Tbsp. Parmesan cheese
1 1/2 cups shredded Gruyere cheese (preferrably aged)
3 Tbsp. grated fresh Parmesan cheese
1 1/4 cup good quality mayonnaise (whole fat)
1/4 cup white wine
2 Tbsp. fresh Italian parsley chopped fine
12 large fresh scallops dried, thickly cut or quartered
1/2 lb. button mushrooms
1/2 cup finely chopped onion or shallot
4 Tbsp. chopped fresh chives for garnish (optional.
METHOD:
Toss 1/2 cup bread crumbs with melted butter and 2 Tbsp. Parmesan cheese and set aside.
Stir together, Gruyere cheese, mayonnaise, 3 Tbsp. grated Parmesan cheese, white wine, and parsley and set aside.
In a heavy skillet over medium high heat saute the scallops in 3 Tbsp. butter til cooked through but not browned.Remove, drain and set aside.
Cook mushrooms in butter and and add onion. Saute til onion is opaque about 3 minutes. Remove and place in a bowl. Add the scallops, mushrooms and onion and cheese mixture together. Scoop into ovenproof ramikins or small appetizer bowls.
Top with bread crumbs and broil til the crumbs are golden brown.
Sprinkle with chopped chives if desired.
