Ingredients

1 lb. sea scallops
2 Tbsp. butter
1/3 C. cream of mushroom soup,
undiluted
2 Tbsp. grated Parmesan cheese
2 Tbsp. cracker crumbs
Salt and pepper to taste

Cooking Instructions

If scallops are large, cut in half. Saute the scallops gently in 1 tablespoon butter for 1 to 2 minutes. Stir in soup, then season with salt and pepper. Place in a 2 quart baking dish. Mix remaining butter, crumbs, and Parmesan cheese. Sprinkle over top of casserole and broil a few inches from heat until lightly browned and hot. Serves 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)