1/2 lb mushrooms
4 Tbsp. butter
2 1/2 lb. Scallops
1 can mushroom soup
2 cans cream of Shrimp soup
Garlic salt to taste
4 to 6 Tbsp. sherry
small bag of stuffing mix
2 Tbsp. chopped parsley

Saute mushrooms in butter. Drain. Place mushrooms in 2 quart casserole. Add Scallops and garlic salt. Top with sherry, stuffing and parsley. Bake uncovered in 325 degree oven for 1 hour.