|Minced celery||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Scallops||3⁄4 Pound, cut into 1/2-inch pieces|
|Perch fillets||3⁄4 Pound, cut into 1/2-inch pieces (Any Other Fillets As Available)|
|Seasoned breadcrumbs||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sherry||2 Tablespoon (Medium /Dry)|
|Ground pepper||To Taste|
|Buttered seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Combine celery, onion, garlic and 2 tablespoons butter in 1 quart glass casserole and microwave on High 2 to 3 minutes, stirring halfway through cooking time.
Add scallops, fish, breadcrumbs and parsley and stir to blend well.
Microwave 1 tablespoon butter in 1 cup glass measure on High 30 seconds to melt.
Stir in flour and paprika and blend.
Add milk and sherry and microwave on High, stirring every 30 seconds, until sauce comes to boil and is thick, about 2 to 2 1/2 minutes.
Pour sauce over fish mixture and stir to blend well.
Microwave on High 5 to 6 minutes, stirring halfway through cooking time.
Season with salt and pepper and sprinkle with additional paprika and crumbs before serving.