1 pound scallops

1/2 onion sliced

2 tablespoons butter

1 10 3/4 ounce can cream of mushroom soup

1/4 cup white wine

1 tablespoon parsley

1 6 1/2 oz. can mushrooms

1/4 cup bread crumbs buttered

2 tablespoons grated Parmesan cheese or swiss cheese

Cook onion and scallops in butter until tender.

Stir in soup, wine, parsley and mushrooms.

Heat until bubbly, stirring now and then.

If too thin, add a little Wondra and cook until thickened slightly.

Pour into oven proof dish, and top with crumbs and cheese.

Broil until crumbs are browned.