3/4 c. bread crumbs
1/4 c. Parmesan cheese
4 tbsp. butter
2 tbsp. butter
2 stalks celery, leaves removed, sliced
3/4 c. med. onion, chopped
6 tbsp. flour
1 c. milk
1/2 c. white wine
4 oz. med. sharp Cheddar, sliced
1 lb. Virginia bay scallops

Prepare topping by combining bread crumbs and Parmesan cheese in a small bowl.

Melt butter and butter in a 2-quart saucepan and saute celery and onions. Blend in flour to make a paste; cook 1 minute over medium heat. Gradually add milk, stirring after each addition. Stir wine into sauce. Add cheese and let it melt, stirring frequently. Fold in scallops.

Pour into a greased 2-quart casserole dish. Sprinkle on topping. Bake at 350 degrees for 20 to 30 minutes until bubbly. Serve over noodles or rice. Serves a family of 5.