Scallop Bubbly Bake

1 lb. scallops (if usng large scallops, cut in half)
6 T. butter
1/2 c. chopped onion
1 c. sliced mushrooms
1 c. ch. green pepper
1 c. chopped celery
4 T. flour
1/2 ts. salt
2 c. milk
1/2 c. bread crumbs
1 T. butter
Cheddar or Parmesan cheese

Poach scallops in boiling, salted water for 1 min.  Drain & set aside.  Saute onion, mushrooms, pepper & celery in 2 T. butter until onion is softened.

Melt 4 T. butter in a saucepan and whisk in flour and salt.  Slowly add milk, whisking constantly and cook until sauce is thickened & bubbly.

Fold scallops & vegetables into sauce & pour into a buttered 8-cup casserole.  Top w. breadcrumbs, dot with butter & sprinkle with grated cheese.

Bake 350 d. for 25 to 30 min. until browned & bubbly.