1 lb. scallops
4 tbsp. (1/2 stick) butter
1 1/2 c. soft bread crumbs
1 green pepper, chopped
1 onion, chopped
4 celery stalks, chopped
1/2 c. Cheddar cheese, grated
1/2 tsp. salt
dash pepper
1 c. cream

Cover scallops with water, bring to a boil; drain. Butter 1-quart casserole dish. Mix crumbs in 2 tablespoons melted butter. Cook chunks of pepper, onion and celery in 2 tablespoons butter. Put scallops in casserole dish. Cover with vegetable mix, then cheese, salt and pepper. Pour cream over and top with crumbs. Bake at 350°F for 30 minutes.

Submitted by: Susan Drew