1 to 1 1/4 lbs. fresh Scallops
2 Tbsp. butter or margarine
1/8 tsp. seasoned pepper
1/8 tsp. garlic powder
Pinch of basil and thyme
Juice of 1/2 lemon
4 oz. grated Cheddar cheese
Dash Worcestershire sauce
2 Tbsp. bread crumbs

Put Scallops in bowl. Cover with fresh cold water and 4 to 8 large ice cubes. Set aside and soak for at least 1/2 hour. Drain Scallops. Place in buttered casserole and broil in preheated oven for 1 minute. Let sit for 2 minutes and drain liquid. Combine butter with garlic, pepper, basil, thyme, lemon and Worcestershire; melt.

Pour onto Scallops. Cover with bread crumbs and lightly stir until all Scallops are covered with the mixture. Broil for 2 minutes. Stir again and sprinkle top with cheese. Broil for approximately 2 minutes more or until cheese begins to brown. Remove and serve immediately.

Serves 2 to 3. Serving suggestions: Rice pilaf; Fresh zucchini sauteed in butter or margarine and dill.