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Scallop Casserole

12 oz. fresh Scallops
1 cup dry bread crumbs
2 tsp. celery seed
1 tsp. salt
3/4 cup Half-n-Half
1/2 cup margarine or butter, melted
1/4 tsp. pepper

If Scallops are large, cut in 1 1/2 inch pieces. Remove any shell particles and wash Scallops. Arrange in greased oblong baking dish, 12 x 7 1/2 x 2 inches or square pan, 9 x 9 x 2 inches. Pour about half of the Half-N-Half on Scallops. Mix bread crumbs, margarine, celery seed, salt, and pepper, sprinkle over Scallops. Top with remaining Half-n-Half (liquid should come about 3/4 of the way up on Scallops). Sprinkle with paprika. Cook uncovered in 375 degree oven until hot and bubbly, about 25 to 30 minutes.

5 servings

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