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

Thaw frozen scallops; rinse. Cover scallops with cold water. Bring to boiling; reduce heat and simmer 2 minutes. Drain, reserving 1 cup 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, pimento, parsley and scallops. Turn into 1 1/2 quart casserole, sprinkle with shredded cheese; top with potato chips. Bake at 350 degrees for 20-25 minutes.