2 lb. small scallops
1 1/4 sticks real butter (no substitutes!)
1 pt. all-purpose cream or light cream, warmed
10 to 12 Ritz crackers or any other buttery tasting cracker
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. celery salt
1/2 tsp. Worcestershire sauce
dash of hot pepper sauce (optional)
4 heaping tbsp. white flour

Melt 1 stick of butter in a skillet. Add scallops and spices; cook over low heat 8 to 10 minutes. Blend in the flour; add warmed cream. Cook 2 to 3 minutes or until it comes to a boil. Remove and pour into a 2-quart casserole dish. Melt remaining butter in small saucepan; add crumbled crackers and stir. Sprinkle cracker mixture over the top of casserole.

Bake, covered, at 425°F for 10 minutes. Uncover; bake an additional 5 minutes. Let cool for a few minutes before serving.

This is great served over rice pilaf with green peas. Tastes even better the second day.