2 tbsp. butter
4 green onions, chopped
1/4 lb. med. mushrooms, sliced
1 lg. carrot, shredded
1/2 c. milk
2 tsp. white wine or lemon juice
1 (1 oz.) pkg. white-sauce mix
1 lb. bay scallops
1 c. (4 oz.) shredded Swiss cheese
Chopped parsley

In 2 quart glass casserole, melt butter on high 1 minute. Add onions, mushrooms and carrot; cover with plastic wrap - vent. Cook on high 3 minutes. Stir in milk, wine and white sauce mix until blended. Cover; vent; cook on high 3 minutes, stirring once.

Stir in scallops; cover; vent. Cook on high 2 minutes. Add cheese; stir until melted. Spoon into four large or eight small scallop shells. Garnish with chopped parsley and, if desired, lemon twist. Makes 4 luncheon or 8 appetizer servings.