Serves 4

1 lb. scallops
2 tbsp. chopped green onions
6 tbsp. butter
1 tsp. lemon juice
1/3 c. fine bread crumbs
2 tbsp. chopped parsley

Wash scallops to remove sand; dry on paper towels. Place in buttered casserole. Saute green onions in 2 tablespoons butter until soft; distribute evenly over scallops.

Melt remaining butter and add lemon juice. Pour over scallops; sprinkle with bread crumbs. Bake at 375 degrees for 12 to 15 minutes, until scallops are tender when pierced with a knife. Serve very hot. Garnish with parsley. Good over rice.