1/2 lb. scallops
1/2 lb. haddock fillets
1 sm. onion, diced
1/2 green pepper, diced
1 can frozen shrimp soup
1 sm. can evaporated milk
1 sm. can pimentos
Seasonings to taste

Simmer peppers, onions and celery in butter until tender. Cut fish in 3 or 4 pieces, place on top of onion mixture. Cover and simmer about 5 minutes. Cut scallops in 2 or 3 pieces. Add to pan and cook 5 minutes. Add milk, defrosted shrimp soup, pimentos and seasonings. Pour into greased casserole. Cool, cover and refrigerate overnight. Sprinkle top with butter crumbs. Bake 30 to 40 minutes at 350 degrees. Makes 4 or 5 servings.