2 pounds scallops
4 oz. canned mushrooms
1 (10 oz.) can cream of mushroom soup
1/4 cup sherry
1/2 tsp. tarragon
1 (1 lb.) box breadcrumbs (topping)
1 (1 lb.) box grated cheese (topping)

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese.

Bake at 350°F for 1 hour.

Serving Size: 6