1 lb. scallops
4 tbsp. butter
1 1/2 c. soft crumbs
1 green pepper
1 onion
4 stalks celery
1/2 c. grated Cheddar
1/2 tsp. salt
Dash pepper
1 c. cream

Cover scallops with water, bring to a boil; drain. Butter 1 quart casserole. Mix crumbs in 2 tablespoons melted butter. Cook chunks of pepper, onion and celery in 2 tablespoons butter. Put scallops in casserole. Cover with vegetables, then cheese, salt and pepper. Pour cream over and top with crumbs. Bake at 350 degrees for 30 minutes.