Scallops(Good)

• 3/4 c. bread crumbs
• 1/4 c. Parmesan cheese
• 4 Tbsp. butter
• 2 Tbsp. margarine
• 2 stalks celery, sliced, no leaves
• 1 1/2 medium onions, chopped
• 6 Tbsp. flour
• 1 c. milk
• 1/2 c. white wine
• 4 oz. Cheddar cheese, sliced
• 1 lb. bay scallops

1. Preheat oven to 350u0b0.
2. Make topping by combining bread crumbs and Parmesan cheese in a bowl.
3. Melt butter and margarine in a medium saucepan.
4. Saute celery and onions in melted butter and margarine.
5. Blend in flour to make a paste; cook 1 minute over medium heat.
6. Gradually add milk, stirring after each addition. Stir wine in sauce.
7. Add cheese and let it melt, stirring.
8. Fold in scallops.
9. Pour into a greased 2-quart casserole.
10. Sprinkle with topping.
11. Bake for 25 minutes or until bubbly.
12. Serve over rice.

bread crumbs, parmesan cheese, butter, margarine, stalks celery, onions, flour, milk, white wine, cheddar cheese, bay scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793122 (may not work)