1 pound scallops washed and drained (cut big scallops)

1 6 oz. can crab meat

1 4 oz. can mushrooms sliced or button

1 10 3/4 ounce can cream of mushroom soup undiluted

1 tablespoon garlic minced or crushed

1/2 cup white wine or dry vermouth

1 tablespoon lemon juice

salt and pepper to taste

About 2 hours before cooking (or longer), marinate scallops in white wine, lemon juice, garlic, salt and pepper and refrigerate.

PAM a skillet well, when hot, add scallops, cream of mushroom soup with marinade.

Stir well and cook a few minutes. Continue cooking until scallops are done.

Add mushrooms and crab meat and cook until bubbly and heated thru.

Serve immediately.

May be served over a bed of rice or spaghetti.