Serves: 5
Total Calories: 561

3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
4 tablespoons butter
2 tablespoons margarine
2 stalks celery, leaves removed, sliced
1 1/2 medium onions, chopped
6 tablespoons flour
1 cup milk
1/2 cup white wine
4 ounces medium sharp cheddar cheese, sliced
1 pound Virginia bay scallops

Preheat oven to 350°. Prepare topping by combining bread crumbs and Parmesan cheese in a small bowl. Melt butter and margarine in a medium (2-quart) saucepan. Sauté celery and onions in melted butter and margarine. Blend in flour to make a paste; cook one full minute over medium heat. Gradually add milk, stirring after each addition. Stir wine into sauce. Add cheese and let it melt into sauce, stirring frequently. Fold in scallops. Pour into a greased 2-quart casserole dish. Sprinkle on topping. Bake for 20–30 minutes until bubbly. Serve over noodles or rice.

Nutritional Facts:

Serves: 5
Total Calories: 561
Calories from Fat: 216

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