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.
May be served over a bed of rice or spaghetti.