Vegetable Scallop Casserole

1 lb. Scallops
1/2 cup butter
2 cups sliced mushrooms
1 cup chopped celery
3/4 cup chopped green pepper
1/4 cup flour
1 1/2 cups milk
1 cup grated cheese
Salt and pepper


Topping:
1 cup soft bread crumbs
1/2 cup chopped almonds
2 Tbsp. melted butter


Sprinkle Scallops with salt. In fry pan, put 1/4 cup of butter and melt. Cook mushrooms, celery, onions and green pepper for about 5 minutes.


In saucepan, melt remaining butter and blend flour. Cook for 1 minute. Add milk gradually, cook until smooth.