Saucy Scallops

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  • 2 tbls. butter
  • 1 lb. scallops, cut into bite-sized pieces
  • 1/4 cup sliced green onions
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1/4 cup light cream
  • 2 tbls. dry white wine
  • 1 tbls. chopped parsley
  • 1/4 cup buttered bread crumbs
  • 1 tbls. grated Parmesan cheese


  1. Heat butter in skillet over medium heat. Add scallops and onion; cook until onion is tender. Stir in mushroom soup, cream, wine and parsley. Heat, stirring occasionally (do not boil). Spoon mixture into 4 individual baking dishes; sprinkle with crumbs and cheese. Place on oven rack in broiling compartment, about 3 inches from the heat, and broil until crumbs are browned. Yields 4 servings.

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