Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Ingredients

• 2 cups scallops, cooked
• 1 tomato, peeled & chopped
• 1/2 cup onion, chopped
• garlic, to taste
• 2 sprigs parsley, chopped
• 2 tablespoons butter

• 1 (10 ounce) can cream of mushroom soup
• 2 tablespoons sherry wine
• breadcrumbs, as needed
• parmesan cheese, as needed

Directions

1. 1

   Combine the scallops and the next 5 ingredients; simmer one minute.

2. 2

   Add the soup and the sherry and heat.

3. 3

   Place in individual baking shells and top with bread crumbs and Parmesan.

4. 4

   Broil until slightly brown on top.