12 Hillman IQF Scallops on the Half Shell (frozen)
7 tbs. butter
1/2 cup chopped shallots or green onions
3 tbs. flour
1/2 cup Swiss cheese grated
1/3 cup white wine
1/2 cup thinly sliced mushrooms
1/4 cup half and half
1/3 cup buttered bread crumbs
2 tbs. fresh chopped parsley

Cut scallops out of shell and place back on the shell (cutting meats loose makes it easier for customers to remove). Melt 3 tsp. of butter in sauté pan. Cook shallots or green onions and mushrooms until mushrooms are soft and the shallots are translucent. Deglaze the pan with the wine. Remove mushrooms and shallots and set aside.

Melt 3 tbs. of butter in the same sauté pan, stir in the flour. Constantly whisk until the mixture is smooth and bubbly. Add half & half,  slowly add 1/4 cup of Swiss cheese and stir until melted. Add mushrooms and shallots back to sauce and allow to cool slightly. Pour mushroom cheese sauce over scallops. Top with buttered bread crumbs and sprinkle with grated cheese.

Broil scallops 3 to 5 min. or until bread crumbs are brown and sauce is bubbling. Top with freshly chopped parsley and serve.

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