1 lb. scallops, cut into bite size pieces
1/4 c. sliced onions
2 tbsp. butter
1 can condensed Cheddar cheese soup
1/4 c. milk
1 tbsp. chopped parsley
1/4 c. buttered bread crumbs
2 tbsp. Chablis (optional)

Cook scallops and onions in butter until onion is tender. In quart casserole, stir soup until smooth, gradually add milk. Mix in seafood and parsley and wine. Top with bread crumbs. Bake in a 400 degree oven for 30 minutes or until bubbling. 3 to 4 servings.