Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

• 2 cups scallops, cooked
• 1 tomatoes, peeled & chopped
• 12 cup onion, chopped
• garlic, to taste
• 2 sprigs parsley, chopped
• 2 tablespoons butter
• 1 (10 ounce) can cream of mushroom soup
• 2 tablespoons sherry wine
• breadcrumbs, as needed
• parmesan cheese, as needed

1. Combine the scallops and the next 5 ingredients; simmer one minute.
2. Add the soup and the sherry and heat.
3. Place in individual baking shells and top with bread crumbs and Parmesan.
4. Broil until slightly brown on top.

tomatoes, onion, garlic, parsley, butter, cream of mushroom soup, sherry wine, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/thomas-a-c-l-f-du-bois-de-villiers-de-broglie-coquilles-st-386132 (may not work)