2 lb. scallops, fresh or frozen
1 qt. boiling water
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 tbsp. frozen orange juice concentrate
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tbsp. grated onion
1/2 tsp. salt
1/4 c. dry bread crumbs
1 tbsp. melted fat or oil
1/4 c. sour cream

Thaw frozen scallops. Rinse with cold water to remove any shell particles. Place in boiling salted water. Cover and return to the boiling point. Reduce heat and simmer for 3 to 4 minutes, depending on size. Drain, cut large scallops in half.

Combine all ingredients except crumbs and fat. Place in 6 well-greased, individual shells or 6 oz. custard cups. Combine crumbs and fat; sprinkle over top of scallop mixture. Bake in moderate 350 degree oven for 25 to 30 minutes or until lightly browned. Serves 6.