12 oz. fresh or frozen scallops or shelled shrimp
2 tbsp. water
1/4 c. butter

Thaw seafood, if frozen. Cut large scallops in half, or peel and devein shrimp. In a 1 1/2 quart casserole, combine seafood and water. Cook, covered, on 100% power (high) 2 to 4 minutes or until scallops are opaque or shrimp turn pink. Drain. In a 1-cup measure cook butter, uncovered, 45 to 60 seconds or until melted and hot. To serve, dip seafood into butter. Serves 6.

HERB BUTTER: Prepare Buttery Scallops as above, except add 1 tablespoon snipped parsley and 1/2 teaspoon dried dill weed, basil, tarragon, or oregano, crushed to butter before cooking.

GARLIC BUTTER: Prepare Buttery Scallops as above, except add 2 cloves garlic, minced, to butter before cooking.

PEPPERY BUTTER: Prepare Buttery Scallops as above, except add 1/2 teaspoon bottled hot pepper sauce to butter before cooking.

ONION-MUSTARD BUTTER: Prepare Buttery Scallops as above, except add 2 tablespoons finely chopped green onion and 1 teaspoon prepared mustard to butter before cooking.