1 lb. Scallops
2 Tbsp. chopped green onions
6 Tbsp. butter
1 tsp. lemon juice
1/3 cup fine bread crumbs
2 Tbsp. chopped parsley

Wash Scallops to remove sand; dry on paper towels. Place in buttered casserole. Saute green onions in 2 tablespoons butter until soft; distribute evenly over Scallops.

Melt remaining butter and add lemon juice. Pour over Scallops; sprinkle with bread crumbs. Bake at 375 F for 12 to 15 minutes, until Scallops are tender when pierced with a knife. Serve very hot. Garnish with parsley. Good over rice.