1/2 lb. fresh sliced mushrooms
4 tbsp. butter
3 lb. scallops
1 can cream of shrimp soup
1 can cream of mushroom soup
Garlic salt and pepper to taste
6 tbsp. sherry
1 c. seasoned stuffing
2 tbsp. chopped parsley

Saute mushrooms in butter. Place in 2 quart casserole. Add scallops then cover with undiluted soups. Mix together. Top with garlic salt and pepper, sherry and dry parsley; mix all together. Bake uncovered 325 degrees 45 minutes.