Baked Gruyere Scallops


1 lb. fresh bay scallops
1/4 c. butter, melted and divided
1 med. onion, finely chopped
1/2 lb. fresh mushrooms, sliced
1 1/2 c. (6 oz) shredded Gruyere cheese
1/2 c. mayo
1/4 c. Chablis or other dry white wine

Saute scallops in 2 tbs. butter in
a large skillet, 2-3 min.
Drain and set aside.

Saute onion and mushrooms in
remaining 2 tbs. butter until tender;
remove from heat.
Add scallops, cheese, mayo and wine; stir well.
Spoon mixture into 4 lightly greased individual casseroles.
Broil 4" from heat 2-4 min. or
until lightly browned. Yield: 4 servings.