3 tbsp. butter
2 green onions, sliced
1 clove garlic, crushed
1/2 tsp. salt
1 lb. raw scallops
1 egg yolk, beaten
1 (4 oz.) jar sliced mushrooms
1/4 c. chopped celery
2 tbsp. flour
1/3 c. white wine
1/4 c. half & half

In 2 quart casserole place butter, mushrooms, onions, celery and garlic. Microwave 2-3 minutes, stirring after 1 minute. Stir in flour, salt, wine and scallops. Microwave 5-6 minutes, stirring after 3 minutes. Add mixture of egg yolk and half & half. Microwave another 3-4 minutes. Top with crumb mixture; cover with wax paper and microwave 7-9 minutes at medium high.

CRUMB MIXTURE:

2 tbsp. melted butter
2 tbsp. Parmesan cheese
1/4 c. fine bread crumbs