- 1 pound scallops, fresh or frozen
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 tablespoons butter or other fat, melted
- 1 teaspoon salt
- Dash pepper
- 1 teaspoon Worcestershire sauce
- 1 quart soft bread cubes
- Thaw frozen scallops.
- Remove any shell particles and wash.
- Chop scallops.
- Cook onion, celery and scallops in butter for 3 to 4 minutes, stirring occasionally.
- Blend in seasonings.
- Add bread cubes and mix well.
Makes enough for a 4-pound bird.