1 1/2 lbs. scallops (save liquid)
1 c. fresh sliced mushrooms
1 sm. onion, minced
4 tbsp. butter
4 tbsp. flour
1 c. cream
Salt and pepper
Buttered bread crumbs

Parboil scallops. Drain and cut in small pieces. Reserve 1 cup scallop liquid. Saute mushrooms and onion in butter 10 minutes. Blend in flour; add 1 cup scallop liquid and cream gradually. Stir until it thickens, stirring constantly. Add scallops and season.

Pour into buttered baking dish or scallop shells. Cover with buttered bread crumbs and bits of butter.

Bake at 375 until brown. Serves 4.