1 lb. sm. cooked shrimp
1 lb. fresh bay scallops
3 tbsp. minced scallions
1/2 c. butter
3 tbsp. flour
2 c. whole milk yogurt
1/2 tsp. dried, crushed rosemary
1 tbsp. lemon juice
Salt and pepper to taste
1/2 c. fine bread crumbs
1/2 c. grated Parmesan cheese
1 c. canned mushroom pieces, drained

Cook scallops in a little water until tender. Drain. In a skillet, saute the scallions in the butter, adding the flour and blending well. Add the shrimp, scallops, and yogurt; blend well over very low heat. Stir in the rosemary, lemon juice, salt, and pepper. Last, add the mushrooms. Turn into individual ramekins or a shallow baking dish. Sprinkle with bread crumbs, then Parmesan cheese. Place under the broiler until the cheese browns. Serves 8 as an appetizer or 4 to 6 as main dish.