Ingredients:
6 cups of scallops (dried, not washed)
3 cups thinly sliced small mushroom caps
5 tablespoons butter (hard, broken in small dots)
1 heaping cup fresh bread crumbs
fresh ground white pepper
6 shallots, chopped
1/3 cup dry white wine
3 tablespoons lemon juice (fresh)
salt
rock salt
scallop shells

Put the scallops in a large bowl, season with  salt, pepper, wine, shallots  and lemon juice. Mix well, sprinkle with bread crumbs; reserve about 3 tablespoons for later use.   Toss everything together quickly, add 2/3 of the butter dots.  Mix lightly. Butter 6 scallop shells, place them on rock salt.  fill each one equally with the scallops, sprinkle the remaining bread crumbs, topped with the rest of the butter dots.  Bake in a very hot oven for 12-15 minutes or until golden brown. Serve immediately with thin cucumber or watercress tartines. Serves 6.  Thanks to Chef Marcel Kein  (Chef at the Ritz  Carlton Hotel in Boston, 1972)

This Recipe was taken from a  guidebook called "BOSTON Lunching Out" by Jerome and Cynthia Rubin 1972 , long out of print.