2 shallots
1/4 lb. butter
1 lb. fresh sea scallops
1/8 tsp. cinnamon
Ritz cracker crumbs
8 canned peach halves (reserve juice)

Chop shallots and saute in butter until clear and light brown (2-3 minutes). Add scallops and saute until just mixed with onion. Then add cinnamon and juice from the peaches.

Place peach halves in casserole dish, cut side up. Cover with scallop mixture. Top with cracker crumbs and bake at 350 degrees until bubbly and crumbs are golden brown about 15 or 20 minutes. Serves four people.