Baked Scallops and Chives

1 lb. scallops (try those without water injected)
¼ cup chopped onion
4 oz. can mushrooms
¼ cup flour
1/3 cup butter
2 Tbs. chopped chives
crumbled crackers and butter (3:1 ratio)

Drain liquid from the can of mushrooms into measuring cup. Add water to make ¾ cup, and pour over scallops in a saucepan. Bring to a boil, then reduce heat and boil 5 minutes. In skillet, melt butter and add chopped onions, cook until soft, stir in flour.

Add milk to liquid in which scallops were cooked to make 2 cups (I would use at least 1 cup milk), and add to onion. Add mushrooms, chives and salt & pepper to taste. Cook over low heat 3-4 minutes. Add scallops (cut these if you want them smaller). Put in casserole dish and cover with buttered crumbs 3:1. Bake at 350o for 15 minutes.

Submitted by Cheryl Rowell