Coquille St. Jacques - cooking recipe

Ingredients

1 1/2 lb. scallops
2 c. sliced mushrooms
2 Tbsp. sliced onion
1/4 c. margarine
1 c. cream of celery soup
2 Tbsp. chopped parsley
1/4 c. bread crumbs
1/3 c. white wine

Preparation

In saucepan, saute scallops on low heat for 10 minutes.
Drain in sautepan.
Cook together mushrooms and onions in margarine until tender.
Add soup, wine, parsley and scallops.
Heat and stir occasionally, keeping pan covered.
Spoon into individual baking dish or clam shells.
Top with bread crumbs.
Place under broiler until browned.