1 quart (1 to 1 1/2 lb.) Scallops, washed and drained
3/4 cup bread crumbs
1 1/2 cups cracker crumbs, crushed
1/2 tsp. salt
Dash pepper
1 1/2 sticks butter, melted
6 Tbsp. heavy cream
Lemon wedges, garnish

Place Scallops in a pan of boiling water. Bring to a boil, and remove after 1 minute, drain. Mix bread and cracker crumbs, salt, pepper and butter in a bowl. In a casserole, put a layer of crumb mixture, then Scallops, alternating 2 to 3 layers with crumbs on top. Spoon cream over all. Bake 30 minutes at 350 F.

Serves 4 to 6