2 lbs. scallops
1 c. fine buttered crumbs
1/2 c. minced green pepper
1/2 c. fine chopped celery
1 can mushroom soup or 1 c. white sauce
2 tbsp. grated Parmesan cheese

Wash, drain and slowly cook the scallops in cold water to boiling point. Line a greased baking dish with a fine layer of crumbs, then add alternate layers of scallops, green pepper and celery. If scallops are large, cut up a little. Add condensed soup and top with crumbs and cheese. Bake in moderate oven, 350 degrees, about 30 minutes.