Scallops in Cream Sauce



1-tbsp butter or margarine

1-cup sliced fresh mushrooms

2-tbsp sliced green onion

1-clove garlic, minced

1-can (10 3/4 ounces) condensed cream of celery soup

1-pound bay scallops or halved sea scallops

2-tbsp Chablis or other dry white wine

4-tsp grated Parmesan cheese

paprika for garnish



In 1 1/2-quart microwave-safe casserole, combine butter, mushrooms,
green onion and garlic. Cover with lid; microwave on HIGH 3 minutes or
until vegetables are tender, stirring once during cooking. Stir in
soup until smooth. Stir in scallops and wine. Microwave, uncovered, on
HIGH 10 minutes or until scallops are opaque, stirring twice during
cooking. Let stand, uncovered, 2 minutes. Divide among 4 individual
casseroles or shells; sprinkle with cheese and paprika. Makes 4
servings.