Scallop Casserole

• juice of 1/2 lemon
• pinch of basil & thyme
• 1/8 tsp garlic powder
• 1/8 tsp seasoned pepper
• 2 Tbsp Butter
• 1 to 1 1/4 lbs Scallops
• 4 oz grated cheddar
• dash of Worcestershire
• 2 Tbsp bread crumbs

Put scallops in bowl, cover with cold water and 4-8 large ice cubes. Set aside and soak for 1/2 hour, drain. Place in butter casserole dish and broil in preheated over for 1 min. Let sit for 2 mins. and drain liquid. Combine butter with garlic, pepper, basil, thyme, lemon and Worcestershire; melt. Pour over scallops. Cover with bread crumbs and lightly stir until all scallops are covered. Broil for 2 mins. Stir again and sprinkle with cheese. Broil for approx. 2 mins more or until cheee begins to brown. Serve immediately.


Instead of bread crumbs we used cracker crumbs made from Sundried Tomato and Basil Wheat Thins and was it ever yummy.