12 scallops
1 tbsp. butter, melted
Salt and pepper
Squeeze of lemon juice
1/2 c. cream
1/2 c. soft white bread crumbs
4 scallop shells or ramekins

Melt butter in a small pan, then place a teaspoon in each of the four shells or ramekins. Add the bread crumbs to the remaining butter and cook until they become slightly crisp and golden. Now place 3 scallops in each shell.

Combine the cream, salt and pepper and lemon juice, divide mixture equally between the 4 shells. Top with a sprinkling of the butter crumbs. Place the shells in an oven-proof dish and bake at 400 degrees for about 8 minutes. Accompany with toast, whole meal bread or rolls. Serves 4 as an entree. For a main course, allow six scallops per serving. Accompany with duchess potatoes or rice and a salad or baked tomatoes.