1/4 c. butter
4 med. sized carrots, thinly sliced or julienne
1/2 c. chopped onion
1 clove garlic, minced
1 bay leaf, crushed
1/2 tsp. thyme
1 pt. fresh scallops, sea or bay
2 tbsp. dry sherry
1 tsp. salt
1/4 c. chopped parsley

Heat butter in 1 1/2 to 2 quart casserole in 450 degree oven, just until melted. Mix in carrots, onions, garlic, bay leaf and thyme. Cover and bake for 15 minutes. Add scallops, sprinkle with sherry and salt. Toss lightly. Reduce oven temperature to 350 degrees and bake uncovered 30-35 minutes or until scallops are tender. Stir in parsley. 4-6 servings.