Scallop Bake

• 1 lb. fresh or frozen scallops
• 1 Tbsp. chopped onion
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/8 tsp. pepper
• 1/2 c. milk and 1 c. liquid from scallops
• 1 (3 oz.) can mushrooms, chopped
• 2 Tbsp. grated cheese
• 2 Tbsp. chopped pimento
• 1 Tbsp. parsley
• 2 oz. American cheese (1/2 c.)
• 1 1/2 c. crushed potato chips

1. Cover scallops with cold water.
2. Bring to boiling.
3. Reduce heat and simmer 2 minutes.
4. Drain; reserve 1 cup liquid.
5. Slice scallops 1/4-inch thick.
6. Cook onion in butter until tender. Blend in flour and pepper.
7. Add reserved liquid and milk.
8. Cook and stir until thickened.
9. Remove from heat.
10. Stir in mushrooms, Parmesan cheese, parsley, pimento and scallops.
11. Put into 1 1/2-quart casserole.
12. Sprinkle with shredded cheese.
13. Top with potato chips.
14. Bake 20 to 25 minutes at 350u0b0.

onion, butter, flour, pepper, milk, mushrooms, grated cheese, pimento, parsley, american cheese, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571655 (may not work)