1 c. cracker crumbs (Ritz)
3 hard boiled eggs, chopped
1 lg. stalk celery, chopped
1 med. onion, chopped
1 1/2 c. mushrooms, chopped
10 tbsp. butter
1 lb. sea scallops, diced
2 c. bread crumbs
1 3/4 c. milk
1 c. mayonnaise
3/4 tsp. Worcestershire sauce
7 shakes Louisiana hot sauce
3/4 c. white dry wine
1 tsp. salt
1/4 tsp. pepper

In large skillet, saute diced scallops in 4 tablespoons butter and remove.

In large skillet, saute celery, onion, and mushrooms in 4 tablespoons butter. Add bread crumbs, salt, pepper, and wine. Simmer 5 minutes. In a bowl, mix milk, mayonnaise, Worcestershire sauce, and Louisiana hot sauce; add to skillet. Add scallops and eggs. Fold in to mixture.

Preheat oven to 350 degrees. Into greased, large casserole, spoon mixture; add cracker crumbs and top with dots of remaining butter. Bake 35 minutes until light brown. Serves 8 to 10.

Optional: Cooked broccoli and cheese could be added (imitation crab can be used instead of scallops).