2 tbsp. chopped onion
1 (3 oz.) can broiled, sliced mushrooms, drained
2 tbsp. butter
1 lb. scallops
1 can condensed cheddar cheese soup
2 tsp. lemon juice
Few drops hot pepper sauce
1/4 tsp. marjoram
2 tbsp. sherry (dry)
2 tbsp. buttered bread crumbs
2 tbsp. milk

Cook onion and mushrooms in butter until lightly browned. Add scallops; cook 5 minutes. Divide scallop mixture among 4 large scallop shells. Combine soup, milk, lemon juice and seasonings; blend well; pour into shells. Top with bread crumbs. Bake at 350 degrees for 20 minutes.