1 1/2 lb. fresh or quick frozen scallops
1 c. fine dry bread crumbs
1/2 c. minced fresh or canned mushrooms
1/2 c. finely chopped celery
1 tsp. salt
2 tbsp. butter
1 c. light cream or evaporated milk
2 tbsp. grated Parmesan cheese

Start oven at moderate 350°F. Rub a baking dish with butter. Rinse scallops; drain. Cover with cold water in saucepan and heat slowly to boiling; drain.

Cover bottom of baking dish with a layer of crumbs; add a layer of scallops, then a layer of mushrooms and celery mixed. Season with salt; dot with part of butter. Pour some of the cream or evaporated milk over; repeat until all ingredients are used, finishing the crumbs on top. Sprinkle with cheese.

Bake for 30 minutes.