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Creamy Scallop Casserole

1 1/2 - 2 lbs. Sea Scallops, halved
1 1/2 sticks butter
1 cup finely crushed seasoned bread crumbs
1 cup crushed Ritz crackers
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 cup freshly squeezed lemon juice
1/2 pint heavy cream

Preheat oven to 350 F. Melt butter in large saucepan. Add bread crumbs and crackers. While continuously mixing, add pepper, salt, garlic powder and lemon juice. Slowly fold in Scallops. Place in ungreased 2 quart casserole and pour some heavy cream over mixture. (Just enough to coat the Scallops.) Bake at 350 F for 45 minutes or until golden brown.

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