|Celery||1 1⁄2 Cup (24 tbs), chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green pepper||1 Cup (16 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Cheese||1⁄4 Cup (4 tbs), finley grated|
Melt butter or margarine in skillet, and gently fry scallops with vegetables until partially cooked, about 10 minutes.
Make white sauce with 1/4 cup butter or margarine, flour, 1 teaspoon salt and milk; when thickened, add scallops and vegetables.
Combine thoroughly, and taste for seasoning.
Transfer to greased 1 1/2-quart casserole.
Melt remaining 2 tablespoons butter and stir into bread crumbs.
Scatter buttered crumbs over top of casserole; then sprinkle grated cheese over crumbs.
Bake uncovered at 375 Ã‚Â°F. about 20 minutes or until sauce is bubbling and crumbs lightly browned.