Scallop Gratin

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6 tablespoons unsalted butter

6 ounces cremini or white mushrooms, chopped or finely sliced

Salt and pepper

A few drops fresh lemon juice

1 cup dry white wine

1 pound day boat sea scallops, foot muscles removed

3 shallots, minced

1 ounce baked ham, diced

3 tablespoons flour

1/2 cup heavy cream

1/4 cup grated Gruyere or Parmesan cheese

1/2 cup toasted breadcrumbs (see recipe)

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