1 (4 oz.) can mushrooms
1 1/4 lbs. scallops
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. poaching liquid
1/2 c. shredded cheddar cheese
Grated Parmesan cheese

Wash and drain scallops. Put in pan with 1 1/2 cups dry wine or water. Bring to a boil, cover and simmer 8 to 10 minutes. Remove scallops and save liquid. Cut scallops into pieces and combine with mushrooms in a bowl. In a pan melt butter, stir in flour and salt to make roux. Slowly pour in 1 cup poaching liquid, stirring and cooking until smooth and thickened. Add cheese, stir until melted. Stir in scallops and mushrooms. Pour into casserole or individual shell baking dishes. Top with grated Parmesan cheese. Bake at 375 degrees or until cheese sauce bubbles.