1 lb. Scallops (best with small)
2 Tbsp. chopped green onion
1 tsp. lemon juice
6 Tbsp. butter
2 Tbsp. chopped parsley
1/3 cup finely crumbled bread crumbs

Wash Scallops to remove sand; dry on paper towels. Place in buttered casserole dish. Saute onions in 2 tablespoons butter until soft; distribute evenly over Scallops. Melt remaining butter; add lemon juice. Pour over Scallops; sprinkle with crumbs. Bake in 375 degree oven 15 to 20 minutes, until Scallops are tender. Garnish with parsley.

4 servings