Ingredients
1 teaspoon lemon juice
1/2 teaspoon salt, dash pepper
2 pounds sea scallops, washed and drained
4 tablespoons butter or margarine
1/4 cup finely chopped onion
1/4 pound sliced mushrooms
1/3 cup flour
1 cup light cream
1/2 cup milk
1 cup grated Gruyere cheese
1/2 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 cup dry bread crumbs
2 tablespoons melted butter or margarine

Directions
In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt; ring to boil. Add scallops; simmer covered, 6 minutes or until tender. 

Drain on paper towels. In 4 tablespoons hot butter or margarine in saucepan, sauté onion and mushrooms until tender. Remove from heat. Stir in flour and dash of pepper until well blended. Gradually stir in cream and milk. Bring to boil. 

Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite thick. Add cheese and stir until melted. Remove from heat. Carefully stir in wine, lemon juice and parsley. Add scallops and mix well. Turn into scallop shells or a 1 1/2 quart casserole. Mix bread crumbs and melted butter; sprinkle over the scallops. Place shells on cookie sheet. Broil 4 inches from heat 2-3 minutes until golden brown.