Place scallops cut up in pan with 1 Tbspn butter, 1/2 cup white wine, onion, parsley and dash of salt.
Bring to boil and then simmer for 5 minutes only.
Make white sauce: Melt 3 Tbspn margarine.
Slowly stir in 3 Tbspns flour until smooth and bubbly.
Gradually add 1 cup light cream, stirring until smooth.
Add 2/4 cup shredded Swiss cheese, stir until melted, then remove from heat.
Add scallops and a little of wine liquid, 1 can mushrooms, sliced 4 oz. and two tspns of lemon juice, dash of ground black pepper.
You can grate in some cheddar cheese also, optional. mix well.
Turn into shallow 2 quart casserole.
Bake at 350º for 30 Minutes
Sprinkle with soft bread crumbs mixed with Parmesan and melted margarine after casserole is cooked. Then place under broiler to brown.