SCALLOPS BAKED WITH MUSHROOMS

1 pound scallops
3 ounces butter, divided
1/2 pound mushrooms, sliced
3 stalks celery, diced
1/2 small onion, grated
1/2 green pepper, minced
1/8 teaspoon basil
2 cups basic white sauce
1/2 cup cracker crumbs
4 tablespoons grated cheddar cheese

parsley sprigs

Wipe scallops with damp cloth, set aside.

Melt 2 ounces butter in large saucepan over medium flame, add mushrooms, celery, onion, green pepper, and basil, simmer gently 10 minutes, or until celery and mushrooms are tender but not soft.

Meanwhile prepare basic white sauce. Add scallops to mushrooms, mix well, heat 5 minutes, then add 2 cups basic white sauce mix thoroughly.

Pour mixture into casserole, cover with layer of cracker crumbs, then layer grated cheese, dot with other ounce butter.

Bake in preheated moderate oven (350F) 25 minutes or until golden brown.

Serve piping hot from casserole at table. Garnish each serving with parsley sprig.

VARIATION: Raw clams, oysters, or lobster meat may be prepared in same manner. Heat clams or oysters only 2 minutes, baking time 15 to 20 minutes.

Servings: 4