Coquilles Saint-Jacques

In medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt. Bring to a boil. Add scallops and simmer covered, 6 minutes or until tender. Drain on paper towels.

In 4 tablespoons hot butter or margarine in saucepan, saute onion and mushrooms until tender. Remove from heat. Stir in flour and pepper until well blended. Gradually stir in cream and milk.

Bring to a boil. Reduce heat and simmer, stirring frequently, 4-5 minutes or until quite thick. Add cheese and stir until melted.

Remove from heat. Carefully stir in wine, lemon juice and parsley. Add scallops and mix well.

Turn into scallop shells or a 1 1/2 quart casserole. Mix bread crumbs and melted butter; sprinkle over the scallops.

Place shells on cookie sheet. Broil 4 inches from heat 2-3 minutes until golden brown.