If scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley
and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling;
reduce heat. Simmer uncovered until scallops are tender, about 8 minutes.
Remove scallops with slotted spoon; reserve liquid.
Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
Heat 2 tablespoons butter in 3-quart saucepan until melted.
Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes.
Remove from pan.
Add 3 tablespoons butter; heat until melted.
Remove from heat; stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in reserved liquid. Cook and stir 1 minute.
Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese; heat until hot.
Toss bread crumbs in melted butter.
Lightly brush 5 or 6 baking shells or ramekins with margarine.
Divide scallop mixture among baking shells.
Sprinkle with remaining cheese and the crumbs.
Set oven to broil or 550 degrees F.
Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.