1/2 lb. sea scallops
1 tbsp. butter
1/3 c. undiluted condensed cream of mushroom soup
Salt, pepper and hot pepper sauce
2 tbsp. grated Parmesan cheese
2 tbsp. fine dry bread crumbs
1 tbsp. butter, melted

Cut scallops in small pieces and saute gently in 1 tablespoon butter for 1 to 2 minutes. Stir in soup, then season to taste with salt and pepper. Add dash of hot pepper sauce. Place in small baking shells. Combine cheese with crumbs and melted butter. Sprinkle over top. Broil a few inches from heat until lightly browned and heated through.