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6 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chopped parsley
2 1/2 cups milk
12 round cheese crackers, crushed
1 pound fresh bay or sea scallops
1 1/2 cups quick-cooking rice

1/2 stick (1/4 cup) butter or margarine
1 can (4 ozs) mushroom pieces, drained
1/2 cup sliced green onions
1 cup chopped celery (stalks and tops)

Wash scallops, cover with cold water, heat slowly to boiling; drain. Cook rice according to directions on package.

Melt butter in a large skillet; add mushrooms, onions, and celery and pan-fry 1 or 2 minutes. Sprinkle flour, salt, paprika, and parsley over mixture; stir to blend; add milk gradually; stir and cook until thickened. Add cooked scallops and stir to blend.

Place rice in a 2-quart casserole. Add creamed mixture and top with crushed crackers. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.