This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/2 c Butter, at room temperature
1 lb Fresh bay scallops
1/2 c Soft bread crumbs
1 c Thinly sliced mushrooms
1/2 c Finely chopped fresh parsley
3 tb Finely chopped shallots
Salt and pepper 1 tb Finely chopped garlic
Preheat the oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 tbsp. of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste. Blend well. Use the mixture to fill 6 seafood shells. Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour over the mixture in the shells. Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned on top, about 1 minute.
Makes 6 servings. ///oo/\
From: the hearth in Sandee's Kitchen. . .