1 tbsp. butter
2 tbsp. chopped celery
1 green onion, finely chopped
1/2 tsp. flour
1/2 tsp. parsley flakes
Dash of paprika
Dash of garlic powder
Dash of salt
3 tbsp. milk
1 tbsp. cracker crumbs
1 tbsp. grated Swiss cheese
1 tbsp. dry sherry (optional)
1/4 lb. fresh scallops

Melt butter in fry pan; saute celery and onion until tender. Blend in flour and seasonings; cook 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in cracker crumbs, cheese, and cherry. Add scallops, stirring until coated. Spoon scallops mixture into aluminum pie pan. Cover loosely with Reynold's wrap to allow for heat circulation and expansion. Bake in 400 degree oven for 7 minutes. Remove Reynold's wrap and bake 3 minutes longer or until hot. Makes 1 servings.