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Scallop Casserole

1 lb. fresh Scallops
1/4 cup onion, chopped
1/2 cup celery, chopped
1 Tbsp. butter or margarine
1 (2 1/2 oz.) jar sliced mushrooms, drained
3/4 cup bread crumbs
1/4 cup butter or margarine, melted


Wash Scallops in cold water and drain thoroughly. (If Scallops are large, cut in halves). In a small skillet, melt 1 tablespoon butter or margarine. Add onion and celery; cook until tender, but not browned. In a bowl, combine Scallops, cooked onion and celery, bread crumbs, and 1/4 cup melted butter or margarine. Spread drained jar of mushrooms over the bottom of a glass pie plate. Cover with Scallop mixture. Bake for approximately 25 minutes at 350 F, until light brown and tender.





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