Name: Scalloped Scallops #1
Ingredients: 1 lb Scallops; 1/2 c Bread crumbs; 1 c Crushed crackers; 1/2 c Melted butter; 1/2 ts Salt; Pepper; 1 c Light cream; Butter

Is there a voice in weeping? Does weeping speak? In what language doth it utter its meaning? Why, in that universal tongue which is known and understood in all the earth, and even in heaven above. When a man weeps, whether he be a Jew or Gentile, Barbarian, Scythian, bond or free, it has the same meaning in it. Weeping is the eloquence of sorrow. It is an unstammering orator, needing no interpreter, but understood of all. Is it not sweet to believe that our tears are understood even when words fail? Let us learn to think of tears as liquid prayers, and of weeping as a constant dropping of importunate intercession which will wear its way right surely into the very heart of mercy, despite the stony difficulties which obstruct the way. My God, I will 'weep' when I cannot plead, for thou hearest the voice of my weeping.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

1	lb	Scallops
1/2	c	Bread crumbs
1	c	Crushed crackers
1/2	c	Melted butter
1/2	ts	Salt
		Pepper
1	c	Light cream
		Butter

INSTRUCTIONS

Butter a baking dish. Combine crumbs, crackers and melted butter. Place
half the scallops in the dish. Sprinkle with half the crumb mixture. Add
remaining scallops, then crumbs. Pour cream over top and dot with butter.
Bake at 350 degrees for 30 minutes. Serves 4.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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