Baked Scallops, Artichoke & Shrimp Casserole

1 pound small/medium scallops

2 tablespoons olive oil

½

pound mushrooms, sliced

2 tablespoons onion, diced

2 tablespoons butter

1 pound cooked shrimp

1 can (14 ounces) artichoke hearts, drained and halved

Topping

1 cup butter, softened

1 cup bread crumbs

6 cloves garlic, crushed

2 tablespoons onion, minced

½

cup parsley, chopped

¼

cup white wine

1 teaspoon lemon juice

½

teaspoon salt

¼

easpoon pepper

For the topping: in a medium bowl combine all topping ingredients. Turn onto a piece of plastic wrap and press into a log. Wrap and pat until it is fairly firm. Refrigerate for 1 hour.

Coat a 2-quart casserole with non-stick spray.

Saute scallops in hot olive oil for 3 to 4 minutes; drain and add to casserole. In the same pan, saute mushrooms and onion in hot butter until golden; add to casserole dish. Stir shrimp and artichokes into the dish.

Slice the topping log into 1/2-inch pieces and arrange on top of seafood mixture. Broil for 10 minutes or bake at 350 for 20 minutes.

Serves six to eight.