2 c. bay scallops
1/4 c. flour for dredging
1 c. half & half cream
2 tbsp. butter
1 tsp. salt
1/2 tsp. white pepper

Heat oven to 350 degrees. Wash, drain and dry the scallops. Dredge them in flour and place in buttered (1 tablespoon), ovenproof casserole. Pour on the half & half, dot with remaining tablespoon of butter and season with salt and pepper. Bake 30 minutes. Serves 4.