Provençale Scallops (Windstar)

½ cup dry bread crumbs

1 tablespoon melted butter

6 ounces shredded Gruyere cheese

1 cup mayonnaise

¼ cup dry white wine

1 tablespoon chopped fresh parsley

5 tablespoons butter (divided 2 tablespoons, 3 tablespoons)

16 sea scallops

1 teaspoon salt

½ teaspoon ground pepper

4 ounces button mushrooms, diced

½ cup chopped onion

In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.

In another small bowl, combine the cheese, mayonnaise, white wine and parsley; mix thoroughly and set aside.

In a skillet over medium heat, season the scallops with salt and pepper and then sauté in 2 tablespoons of butter until opaque. Preheat broiler to 400 degrees.

Add 3 tablespoons of butter to cook the mushrooms and onions. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or the scallop shells if available. Top with bread crumb mixture.

Broil in a preheated broiler 6 inches from the heat for 5 minutes or until browned and bubbly.