1 lb. scallops
1 tbsp. finely chopped onion
3 tbsp. butter
3 tbsp. flour
1/8 tsp. pepper
1/2 c. milk
1 (3 oz.) can mushrooms, drained
2 tbsp. grated Parmesan cheese
1/2 c. shredded cheddar cheese
Italian bread crumbs

Cover scallops with cold water. Bring to boil, simmer 2 minutes. Drain, reserving 1 cup of liquid. Slice scallops in half. Cook onion in butter until tender. Add flour and pepper. Then add milk and reserved liquid. Cook and stir until thickened. Remove from heat. Add mushrooms, scallops and Parmesan cheese. Place in casserole, cover with shredded cheese and then bread crumbs. Bake at 350 degrees for 20 minutes. Makes 5 to 6 servings.