1/2 lb mushrooms
4 tbsp. butter
2 1/2 lb. scallops
1 can mushroom soup
2 cans cream of shrimp soup
Garlic salt to taste
4 to 6 tbsp. sherry
Sm. bag of stuffing mix
2 tbsp. chopped parsley

Saute mushrooms in butter. Drain. Place mushrooms in 2 quart casserole. Add scallops and garlic salt. Top with sherry, stuffing and parsley. Bake uncovered in 325 degree oven for 1 hour.