Ingredients
2 LBS SEA SCALLOPS
1/2 CUP LIGHT CREAM
1 SLEEVE RITZ CRACKERS GROUND
1/8 TSP GROUND THYME
1/4 LB BUTTER MELTED
JUICE OF 1 LEMON
SALT TO TASTE
extra lemons for garnish
Preparation
SOAK THE SCALLOPS IN THE CREAM FOR AN HOUR. DRAIN AND PUT IN UNGREASED CASSEROLE SPRINKLE WITH SALT AND THYME. TOPE WITH GROUND CRACKER CRUMBS, THEN MELTED BUTTER. BAKE AT 375 FOR ABOUT 1/2 HOUR OR UNTIL CRUMBS START TO GET GOLDEN AND CRISY.. SQUEEZE LEMON JUICE ON TOP AND SERVE IMMEDIATELY.
Garnish plates with lemon slices.
