1 lb. scallops
6 tbsp. melted butter
3 tbsp. cornstarch
2 1/2 c. evaporated milk
1/2 c. sliced celery
1/4 c. diced pimiento or pepper
1/4 tsp. salt
Dash of paprika
1/2 c. fine dry bread crumbs
Lemon slices or wedges

You may substitute crabmeat or a mild fish i.e. cod, scrod, flounder or haddock for the scallops.

Remove any shell particles from the scallops (crabmeat, fish) and wash scallops. Blend 4 tablespoons of butter with cornstarch and evaporated milk in a saucepan. Cook over medium heat until thickened, stirring constantly, then cook 1 minute.

Add scallops (crabmeat, fish), celery, pimiento or peppers, salt and paprika. Transfer mixture into a 1 1/2 quart shallow casserole dish. Mix bread crumbs and remaining butter and sprinkle over scallop (crabmeat, fish) mixture. Bake at 350°F for 30 minutes or until heated through.

Garnish with lemon slices or wedges.