BAKED SEAFOOD SALAD

2 tsp. unsalted butter
1 green bell pepper, seeded, chopped
1 cup celery, finely diced
1 1/2 cups mayonnaise
1 can condensed cream of chicken soup
1 cup imitation scallops, shredded
1 cup imitation lobster meat, shredded
1 cup cooked shrimp, broken
1 cup sliced almonds
1/2 cup ripe olives, sliced
1/4 cup seasoned breadcrumbs

Preheat oven to 350 degrees F.

Melt butter in a heavy nonstick skillet over medium high heat. Saute bell pepper and celery 3-4 minutes, or until softened. Remove from heat.

Stir in remaining ingredients, except breadcrumbs. Mix thoroughly. Transfer to a buttered baking dish. Spread breadcrumbs evenly over top.

Bake about 20 minutes or until heated through.

Servings: 6