1 lb Scallops
1    Can lobster meat, 8oz
1 md Onion
3    Celery stalks
1 cn Mushrooms, sliced, 8oz
1 md Green pepper, finely diced
2 tb Butter
1 cn Cream of Mushroom soup, 10oz
1 c  Buttered bread crumbs

Wipe scallops dry and lightly salt. Saute vegetables. Place in a greased
casserole. Cover with soup, top with buttered bread crumbs. Bake at 350F
for 30-35 minutes.