5-7 small-medium uncooked peeled, sliced potatoes
1 pound uncooked bay scallops (thawed, drained if frozen)
1 bunch parsley
2 cups broth (*I used Knorr vegetable bouillon)
Prepared minced garlic to taste
Lemon juice
8oz shredded cheese (*I used bag of mixed mild cheddar and colby)
4 tbsp butter or margarine
4 tbsp all purpose flour

5 -7 small-medium uncooked peeled, sliced potatoes 1 pound uncooked bay scallops (thawed, drained if frozen) 1 bunch parsley 2 cup s broth (*I used Knorr vegetable bouillon) 8 oz shredded cheese (*I used bag of mixed mild cheddar and colby) 4 tbsp butter or margarine 4 tbsp all purpose flour

1. Preheat oven to 350°F.
2. Prepare bouillon broth if starting from cubes or paste (follow directions according to brand).
3. Cook scallops in a little oil and lemon juice with garlic to taste.
4. Pour off some or all juices from scallops into prepared broth.
5. Drain scallops and set aside.
6. Melt butter/margarine, add flour and quickly whisk into a dough-like mixture.
7. Slowly add broth. Add at a speed that allows you to make a thick mix. Too fast will be watery, while too slow will be a paste.
8. Mix shredded cheese into broth mixture and allow to melt. Remove from eye.
9. Apply cooking spray to a baking pan.
10. Add a layer of potatoes to pan, followed by parsley, followed by scallops, and repeat until all potatoes, parsley, and scallops used.
11. Pour broth and cheese mix over potatoes, scallops, and parsley.
12. Wrap in foil (or otherwise cover pan) and allow to cook for 1 hour.
13. Remove covering and allow to cook another 15-30 minutes so cheese can brown on top.
14. Remove from oven and allow to cool before serving.