Mini Scallop Casseroles

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups nonfat milk
• 1 lb bay scallop
• TOPPING
• 1 cup soft breadcrumbs
• 1 tablespoon butter, melted
• 1/4 cup shredded cheddar cheese

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350u0b0 for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

celery, mushrooms, green pepper, onion, butter, flour, salt, pepper, nonfat milk, bay scallop, topping, breadcrumbs, butter, cheddar cheese

Taken from www.food.com/recipe/mini-scallop-casseroles-345150 (may not work)