1 lb. scallops (best with sm.)
2 tbsp. chopped green onion
1 tsp. lemon juice
6 tbsp. butter
2 tbsp. chopped parsley
1/3 c. finely crumbled bread crumbs

Wash scallops to remove sand; dry on paper towels. Place in buttered casserole dish. Saute onions in 2 tablespoons butter until soft; distribute evenly over scallops. Melt remaining butter; add lemon juice. Pour over scallops; sprinkle with crumbs. Bake in 375 degree oven 15 to 20 minutes, until scallops are tender. Garnish with parsley. 4 servings.