1 onion
1 green pepper
6 mushrooms
6 stalks celery
2 tbsp. butter
1 pt. scallops
1 can cream of mushroom soup
Paprika
Nutmeg
Juice of 1/2 lemon
Grated Swiss cheese for topping

Chop vegetables into fine pieces (use food processor) and cook until tender in butter. To this, add the scallops and warm thoroughly over low heat. In saucepan, heat mushroom soup with paprika, nutmeg, lemon juice. Pour soup over scallops and mix gently. Pour into a buttered baking dish and cover with buttered bread crumbs and a generous layer of grated Swiss cheese. Bake at 350 degrees for 30 minutes. Serves 4.