Provençale Scallops | Cruise Scoop

Ingredients

• ½ cup dry bread crumbs
• 1 tablespoon melted butter
• 6 ounces shredded Gruyere cheese
• 1 cup mayonnaise
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• 5 tablespoons butter (divided 2 tablespoons, 3 tablespoons)
• 16 sea scallops
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 4 ounces button mushrooms, diced
• ½ cup chopped onion