• 1 cup cooked rice
• 3/4 - 1 ld uncooked scallops
• salt and pepper to taste
• 1 large onion, chopped
• 1 green pepper, diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas or mixed vegetables
• 1/2 cup breadcrumbs
• 2 Tbsp butter

  Cheese Sauce

• 4 Tbsp butter
• 3 Tbsp flour
• 1 1/4 cups milk
• 1/4 tsp salt
• pinch of pepper and nutmeg
• 1/2 cup cheese, grated

1. Preheat oven to 375°F.
2. Sauté onion, then green pepper, and lastly mushrooms.
3. For cheese sauce, melt butter in saucepan, add flour and stir to form a paste. Remove from heat and slowly add half of the milk, stirring constantly. Return to heat, stir until mixture thickens; beat until smooth and shiny. Gradually add remaining milk, salt, pepper and nutmeg while simmering for 2-3 minutes. Remove from heat, add cheese and stir until melted.
4. Place rice in bottom of casserole, then layer vegetables. Season with salt and pepper to taste.
5. Place scallops over vegetables and cover with cheese sauce.
6. Melt butter and add breadcrumbs. Sprinkle over cheese sauce.
7. Bake for 20 minutes or until mixture bubbles. Do not overcook as scallops will become dry and tough.

This dish may be prepared as individual servings on the half shell.

Scallops are a real source of pride in Nova Scotia. And Nova Scotians celebrate these succulent mollusks every year during "Scallop Days" in Digby. Don't forget that if you 'shuck' your own scallops, you can keep the beautiful, fan-shaped shells for interesting crafts and decorations.

(Grammie Jan)