2 lbs. scallops, cut into bite sized pieces
1/2 lb. sharp Cheddar cheese, grated
Scant 1/2 c. dry bread crumbs
1/2 lb. coarsely chopped mushrooms
Fresh dill (about 1 heaping tbsp.) or 1 tsp. dried dill

Cook scallops in DRY frying pan over low flame until they've yielded most of their water - about 10 minutes. Drain and put aside. Heat 2/3 of the sour cream slowly in a saucepan until liquefied. Add 1/4 pound Cheddar cheese, the mushrooms and dill and cook gently for 10 minutes. Drain the scallops again, then mix them with the bread crumbs, mushrooms, dill and cheese and put them into a casserole.

Spread remaining sour cream on top and then the remaining cheese. Cook in a preheated 350 degree oven for 1/2 hour until top is golden and crusty. Serve over toast points or broccoli or asparagus.