Wash and trim half-a-dozen scallops, chop finely, and replace in the deep shell. Mince four mushrooms, add a chopped shallot, a little parsley, one chopped tomato, one teaspoonful of flour, season to taste, and mix with lemon juice. Cover the scallops with the mixture, sprinkle with grated Parmesan, a few breadcrumbs, and dot over with small pieces of butter. Place in a bag, seal, and cook for ten minutes in a very hot oven (350 Fahr.).