2 tbsp. butter
1 1/2 tbsp. flour
1 c. milk
1 can cream of mushroom soup (or cream of celery or cream of chicken)
1/2-1 lb. scallops (if lg., cut in half)
1 tbsp. butter
1/4 c. crumbs (bread, cracker or cereal)

Make a cream sauce by melting 2 tablespoons butter in medium saucepan over medium heat. When butter is melted, stir in flour. Add milk slowly stirring constantly until slightly thickened (a minute or two). Turn off heat, then stir in undiluted soup.

Pour soup mixture into buttered medium size baking dish. Add scallops and mix together gently. Top with buttered crumbs made by stirring crumbs into 1 tablespoon melted butter. Bake in 350 degree oven for 30 minutes. Serve on rice. Serves 4.

Campbell's "special request" soup has less salt and is recommended.