Place scallops, wine, parsley and salt in just enough water to cover. Heat to boil, simmer uncovered until tender. (about 6
minutes). Remove scallops with a slotted spoon, reserve liquid and heat to boil. Boil until reduced to 1 cup. Strain and reserve.
Cook and stir mushrooms and green onions until tender in butter. Remove from pan. Add 3 tbsp. butter and melt. Stir in
flour and cook, stirring constantly until smooth and bubbly. Stir in reserved liquid, cook and stir 1 min. Stir in cream, scallops, mushrooms, onions and ¼ cup of cheese. Heat until hot.
Toss breadcrumbs in melted butter. Lightly butter 5 or 6 baking shells – fill with scallop mixture, sprinkle with remaining cheese
and breadcrumbs. Broil 5" from heat until crumbs are toasted. (3-5 minutes).