Scallops
Gr een onions
1 c. coarsely grated carrots
Parsley to taste
A dash of salt
A dash of pepper
1/2 c. water
Roux (2 tbsp. flour and 2 tbsp. butter

Set pan with olive oil. Cook scallops, green onions, carrots, 1/2 cup water; simmer until water goes down. Add parsley to taste, salt and pepper and roux to thicken scallops. Place in baking dish or separate small platters; sprinkle with Parmesan cheese. Bake for 25 minutes at 375 degrees.