Scallops in Cheese Sauce

Place scallops, wine and parsley in 3-quart saucepan. Add water to cover. Heat to boiling and cook, uncovered, 8 minutes. Remove scallops, reserving liquid. Reduce liquid to 1 cup by boiling; strain and reserve. Cook mushrooms and onions in butter approximately 5 to 6 minutes and remove from pan.

Melt 3 tablespoons butter.

Stir in flour and stir over low heat until smooth and bubbly. Stir in reserved liquid, half and half, scallops, onions and mushrooms and 1/4 cup cheese.

Heat until hot.

Toss bread crumbs in butter separately. Grease baking dishes and divide scallop mixture among them.

Sprinkle with remaining cheese and top with bread crumbs. Broil 3 to 5-inches from broiler, 3 to 5 minutes.