1/2 can cream of shrimp soup
1 c. bread crumbs
1 doz. scallops
1/2 stick butter
1 c. milk

Poach scallops in milk, cool and chop. Set aside. Blend the soup with some of the poaching broth. Melt butter and add to bread crumbs. Mix well. Add chopped scallions.

Line bottom of pan with the soup mix. Put about 1 1/2 tablespoons of dressing mix on each fillet and roll. Place seam side down in pan. Bake at 375 degrees for 29 minutes. Baste with soup mix while baking.

Flounder or grey sole may be used.

Optional: Put buttered bread crumbs over fish. Pour a little sherry wine over and add Parmesan cheese.