1/2 lb. fresh mushrooms
3 tbsp. butter
2 tbsp. flour
1 c. heavy cream or half and half
1 tbsp. dry vermouth
1 lb. fresh or frozen sea scallops
Salt & pepper to taste
Bread crumbs
Butter

1. Slice mushrooms and cook in butter until limp, about 5 minutes. Blend in flour.

2. Add cream slowly, stirring until a thin sauce is made.

3. Add vermouth, seasonings and scallops.

4. Place in small, lightly buttered casserole dish. Top with bread crumbs and dot with butter.

5. Cover and bake for 10 to 15 minutes at 375 degrees.