1/4 c. melted butter
1 stick chopped celery
1/2 green pepper, chopped
1/4 c. flour
1 1/2-2 c. milk
Dash garlic powder
Salt & pepper
1 jigger cooking sherry
2 c. grated Monterey Jack cheese
1 lb. sea legs
1 lb. fresh scallops
1 pkg. slivered almonds

Wash and dry scallops; set aside. Melt butter in a large skillet; saute celery and pepper (green) until soft. Stir in 1/4 cup flour. Keep stirring while adding milk; cook over medium low heat until thick like pudding. Add garlic powder, salt and pepper to taste. Add cooking sherry. Add grated Monterey Jack cheese, sea legs and scallops. Put in a large buttered casserole. Sprinkle almonds on top. Bake at 350 degrees for 1-1 1/4 hours or until bubbly.