3/4 lb. scallops
2 tbsp. chopped parsley
1/4 c. sherry

B:
1 tbsp. onions, chopped fine
2 tbsp. butter
1 tbsp. celery, chopped fine

C:
4 eggs, lightly beaten
3/4 c. cream or Dairy Rich
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. fresh ground pepper
Pastry for 1 (9 inch) crust pie

Combine A; let stand 1 hour in refrigerator. Preheat oven to hot 450 degrees. Bake pastry 5 minutes. Using B, heat butter and cook balance until transparent. Combine eggs and balance of C. Add A and B and pour into partly cooked shell. Return all to oven and bake 15 minutes; turn heat down to 350 degrees and cook until knife inserted comes out clean. Serves 6-8.