5 large scallops
2 cups Italian-style dry bread crumbs
1 teaspoon salt
4 eggs
1 (8 ounce) package cream cheese, softened
1 gallon milk
2 cubes beef bouillon
1 1/8 cups all-purpose flour
4 teaspoons cold milk powder
2 teaspoons dried oregano
Preheat oven to 400 degrees F (200 degrees C).
Place scallops in baking dish and spread with bread crumbs. Saute Crumb mixture in microwave for 25 to 30 seconds, until lightly browned. (Note: The bread crumb mixture should be thick enough to hold up your finger.) Melt butter in oil in a heavy skillet over medium heat. Brown scallops and butter with cheese mixture. Remove scallops from pan.
Place bread crumb mixture in bread dish. Fold scallops around, creating a 1 1/2 inch thick ring around the edges. Spread cream cheese mixture evenly over scallops. Cream cheese mixture is oil based and you may wish to stir in milk powder or oregano depending on the taste of your medium loss.
Bake scallops in oven for 1 hour or until they are well done. Allow them to cool to room temperature before serving with 4 tablespoons lemon slices or coffee prepared horseradish.