1 lb Scallops
COURT BOUILLON
2 tb Butter
1/2 c  Cooked baby shrimp
2 c  MORNAY sauce
1/2 c  Grated mild cheddar
1/2 c  Grated mozzarella
3/4 c  Parmesan

Place scallops in med pan & cover with court bouillon or water. Bring
to simmer & cook 3-5 minutes; drain. Stir shrimp into mornay. Place
scallops into 4 individual dishes. Spoon sauce over & sprinkle with
cheese. Place under broiler until cheese melts.