1 to 2 lbs. fresh scallops
1 c. milk
1 tbsp. butter
1 heaping tbsp. all purpose flour
1/2 lb. mushrooms, sliced
1/2 stick butter
3 c. warm mashed potatoes
1 sm. bag frozen mixed vegetables, thawed

Cut scallops in half and simmer them in the milk with salt and pepper to taste for 15 minutes. Strain, but keep the milk. Melt the butter in a saucepan, add flour and mix well, then gently and slowly stir in the milk so it doesn't lump. Brown the mushrooms in pan with 1/2 stick butter, strain. Add mushrooms and scallops to milk and flour mixture. Pour into casserole dish. Add mixed vegetables evenly. Spread warm mashed potatoes over top. Dot with additional butter and bake at 350 degrees until the top is lightly brown, approximately 30 minutes.