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Separate the scallops and sprinkle them with salt. Cook celery, mushrooms, and green pepper in 2 tablespoons of butter until tender. Melt the remaining 4 tablespoons of butter over low heat. Blend in flour and 1 teaspoon salt. Gradually add milk, cook, and stir until thickened. Combine scallops, vegetables, and sauce. Place in a greased casserole dish. Top with bread crumbs and sprinkle with grated cheese. Bake in 350 degrees F. oven for 20 to 30 minutes.
In a saucepan, melt 4 tablespoons of butter. Add green onions and saute until soft but not brown. Stir in flour, mixing well. Add wine, raise the heat and cook until the wine is reduced by half. Add scallops and mushrooms and cook over high heat for 3 to 4 minutes. Reduce the heat and slowly add cream, stirring constantly. Season with cayenne, salt, and pepper and stir until thick. Spoon into dishes or shells, dust with parmesan, croutons, and dot with butter. Brown under the broiler and serve. This scallop recipe will serve 4.
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