2 tbsp. butter
1 lb. scallops, cut into bite size pieces
1/4 c. sliced green onions
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/4 c. light cream
2 tbsp. dry white wine
1 tbsp. chopped parsley
1/4 c. buttered bread crumbs
2 tbsp. grated Parmesan cheese

Heat butter in skillet over medium heat. Add scallops and onion and cook until onion is tender.

Stir in mushroom soup, cream, wine and parsley. Heat, stirring occasionally, but do not boil.

Spoon mixture into 4 individual baking dishes; sprinkle with crumbs and cheese. Place on rack in broiling compartment about 3" from source of heat and broil until crumbs are browned. Makes 4 servings.