3/4 to 1 c. scallops (sea not bay scallops)
2 tbsp. butter
4 tbsp. white wine
Pepper
1 c. Monterey Jack cheese
Croutons (any flavor)

Preheat oven to 500 degrees. Clean scallops under running water to remove loose sand. Remove tougher muscle on side (small darker colored pieces, not all will have it). Butter bottom and sides of 9 x 6 inch Corningware. Place scallops evenly on bottom of Corningware.

Pour wine evenly over top of scallops. Pepper to your taste. Dot top of scallops with butter chunks. Place cheese on top. Sprinkle enough croutons to evenly cover. Put aluminum foil on top. Bake for 20 minutes at 500 degrees. Uncover for 5 minutes.