1 lb. fresh or frozen scallops
1 tbsp. chopped onion
3 tbsp. butter
3 tbsp. flour
1/8 tsp. pepper
1/2 c. milk
3 oz. can chopped mushrooms, drained
2 tbsp. Parmesan cheese
2 tbsp. chopped pimento
1 tbsp. snipped parsley
1 1/2 c. crushed potato chips
2 oz. (1/2 c.) sharp American cheese, shredded

Thaw frozen scallops; rinse and cover with cold water. Bring to boil; reduce heat and simmer 2 minutes. Drain, reserving 1 cup of liquid. Slice scallops about 1/4 inch thick. Cook onion in butter until tender. Blend in flour and pepper. Add reserved cooking liquid and milk. Cook and stir until thickened. Remove from heat. Stir in mushrooms, Parmesan cheese, pimento, parsley, and scallops. Turn into 1 1/2 quart casserole; top with potato chips and American cheese. Bake at 350 degrees for 20-25 minutes. Serves 4.