2 tbsp. butter
1 c. celery, chopped
1/2 c. carrots, sliced
1/4 c. onion, chopped
1 c. broth (prepared from G. Washington Golden Broth)
1 can Vegetable Skallops (20 oz.)
1 tbsp. butter
1 can cream of mushroom soup (10 1/2 oz.)
1 c. water
1/4 c. Bac-O Bits
3 cups cooked rice

Melt butter in skillet, add celery, carrots & onion and saute 5 minutes. Add broth; cover; simmer 10 minutes or until vegetables are tender.

In a large skillet, melt butter. Add skallops which have been cut into bite size pieces. Brown, add cooked vegetables (undrained), soup, water, and Bac-O's. Mix gently. Simmer covered for 5 minutes.

Serve over rice and sprinkle with soy sauce OR add rice to vegetable and skallop mixture and pour into casserole and heat in oven until lightly browned.