SEAFOOD - Mac and Cathy's Baked Gruyere Scallops

Mac and Cathy Robertson

Cathy says this is a great dish for the seafood lover!

1 to 1 1/2 Lbs. bay scallops (we like a lot of scallops in this dish)

1/4 cup butter or margarine, melted and divided

1 med. onion, finely chopped

1/2 lb. fresh mushrooms, sliced

3 oz. Gruyere cheese shredded

3 oz. Swiss cheese shredded

1/2 cup mayonnaise

1/4 cup of Chablis or other dry white wine

Mix the two shredded cheeses together.

Saute scallops in 2 tablespoons of butter in a large skillet 2 to 3 minutes. Drain and set aside.

Saute onion and mushrooms in remaining 2 tablespoons of butter until tender; remove from heat. Add scallops, cheese, mayonnaise, and wine; stir well. Spoon mixture into 4 lightly greased individual casseroles or use one large casserole dish. Broil 4 inches from heat 2 to 4 minutes or until lightly browned. Watch the broiling and don't burn.

Yields 4 servings.