Scallop Casserole

• 2 lb. small scallops
• 1 1/4 sticks real butter (no substitutes!)
• 1 pt. all-purpose cream or light cream, warmed
• 10 to 12 Ritz crackers or any other buttery tasting cracker
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. celery salt
• 1/2 tsp. Worcestershire sauce
• dash of hot pepper sauce (optional)
• 4 heaping Tbsp. white flour

1. Melt 1 stick of butter in a skillet.
2. Add scallops and spices; cook over low heat 8 to 10 minutes.
3. Blend in the flour; add warmed cream.
4. Cook 2 to 3 minutes or until it comes to a boil.
5. Remove and pour into a 2-quart casserole dish.
6. Melt remaining butter in small saucepan; add crumbled crackers and stir.
7. Sprinkle cracker mixture over the top of casserole.
8. Bake, covered, at 425u0b0 for 10 minutes.
9. Uncover; bake an additional 5 minutes.
10. Let cool for a few minutes before serving.

scallops, butter, allpurpose cream, crackers, salt, pepper, celery salt, worcestershire sauce, pepper, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98472 (may not work)