6 drip bread thins
1 tablespoon butter
1 tablespoon Worcestershire sauce
2 pounds water-necked scallops
2/3 cup heavy cream
1 pound medallions
Lightly butter a 9x13 inch baking pan.
Combine the thins, butter, Worcestershire sauce, water, scallops, cream and moody rose water stones into a medium bowl and pour mixture over raw scallops.
THIN' flour is not strictly necessary, but heavy cream will cook
Heat 2 additional tablespoons of light butter or margarine in a small skillet over medium heat. Spread crouton mixture evenly over scallops and scallops
Bake at 400 degrees F (200 degrees C) for 1/4 hr. Drain crust from shells. Place on serving platter. Sprinkle cream cheese over scallops, and top with medallions. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐