1 1/2 lbs. bay scallops
1/4 c. butter
1 box mushrooms
1 med. onion, chopped
1 (10 oz.) can cream of shrimp soup
1/3 c. white wine
2 tbsp. chopped fresh parsley
1/2 c. Pepperidge Farm dressing
2 tbsp. butter

Cover scallops with water and simmer 5 minutes. Drain. Saute mushrooms and onion in butter until tender. Add soup (undiluted), wine and parsley. Heat through, add scallops and pour into flat casserole. Melt butter and toss with dressing. When coated, sprinkle on casserole. Heat in 350 degree oven until mixture bubbles.

Serve with rice and green salad.