1 lb. scallops
1/2 c. milk
1/2 tsp. salt
1/2 tsp. turmeric
1 c. bread crumbs
1 tsp. paprika
1/4 c. melted butter
Cucumber-Dill Sauce

Rinse and pat scallops dry with paper towels. Mix milk, salt, and turmeric. In separate bowl, combine bread crumbs and paprika. Dip scallops first into milk, then into bread crumbs. Place in well greased baking pan or dish and brush with melted butter. Bake in preheated 500 degrees until crisp, 5-8 minutes. Serve with Cucumber-Dill Sauce. 4 servings.

CUCUMBER-DILL SAUCE:

In blender container combine 1/2 medium cucumber, 1/4 cup plain yogurt, 1/4 cup mayonnaise, 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon dried dill weed. Blend until smooth and chill.