Scallops Au Gratin
1 lb. sea scallops
2 Tbsp. butter
1/3 cup cream of mushroom soup, undiluted
2 Tbsp. grated parmesan cheese
2 Tbsp. cracker crumbs
salt and pepper for taste
Sauté scallops gently in 1 Tbsp. butter for 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 golden browned and hot.