Creamy Scallops

CREAMY SCALLOPS

1 1/2 lb. sea scallops
1/2 lb. fresh sliced mushrooms
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup heavy cream
1/4 cup dry white wine
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. Italian bread crumbs

Preheat oven to 450 degrees. Place scallops in an 8-inch square baking dish; sprinkle with mushrooms. In a medium bowl, combine soup, heavy cream, wine, salt, and pepper; mix well. Pour over scallops and mushrooms; sprinkle with bread crumbs. Bake 25 to 30 minutes, or until bubbling and scallops are cooked through. Makes 4 servings.