|Frozen chopped broccoli||20 Ounce|
|Scallops||1 1⁄2 Pound|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1 Dash|
|Grated swiss cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Preheat oven to 450 degrees.
Cook broccoli according to package directions; drain well.
Turn into 6 individual casseroles.
Combine scallops with wine and parsley; bring to a boil.
Reduce heat; simmer for 5 minutes or until scallops are tender.
Drain scallops; reserve liquid.
Cut each scallop in half.
Add enough milk to reserved liquid to measure 2 1/2 cups.
Saute onion in butter in small saucepan, stirring con- stantly, until golden brown; remove from heat.
Stir in flour, salt and cayenne pepper; stir in reserved liquid gradually.
Bring to a boil, stirring.
Add 3/4 cup Swiss cheese.
Cook, stirring constantly, until cheese is melted; remove from heat.
Stir in scallops; spoon over broccoli in casseroles.
Combine remaining Swiss cheese with Parmesan cheese; sprinkle over scallop mixture.
Bake for 10 to 15 minutes or until heated through and golden brown.