Scalloped Scallops

Scalloped Scallops 5 tablespoons of margarine, melted 1/2 cup of soft bread crumbs 2 tablespoons of Parmesan cheese 3 tablespoons of chopped parsley 2 tablespoons of chopped chives 3 tablespoons of lemon juice 1 teaspoon of Worcestershire sauce 1 pound of sea scallops or two 7 ounce packages of frozen scallops 1 can of cream of celery soup Toss 1 tablespoon of melted margarine with bread crumbs and Parmesan cheese. Stir parsley, chives, lemon juice and Worcestershire sauce into the remaining butter, add scallops. Cover and simmer for 8 - 10 minutes. Drain scallops, reserving liquid. Place equal amounts of scallops in 4 buttered scallop shells or individual casseroles. Stir soup into scallop liquid, heat to boiling. Pour sauce over scallops, top with Parmesan bread crumbs. Bake at 350ºF. for 15 minutes or until golden brown. Yields 4 servings