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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)