Baked Scallops With Tomatoes

Baked scallops with tomatoes.
  • 1 pound scallops, fresh or frozen
  • 3 tomatoes
  • 1 teaspoon salt
  • Dash pepper
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons celery salt
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup grated cheese
  1. Thaw frozen scallops. Remove any shell particles and wash.
  2. Cut large scallops in half.
  3. Wash tomatoes.
  4. Cut into 4 slices, crosswise.
  5. Arrange tomato slices in a well greased baking pan, 11 x 7 x 1 inch.
  6. Sprinkle with salt and pepper.
  7. Combine butter, celery salt and Worcestershire sauce.
  8. Dip scallops in seasoned butter.
  9. Place scallops on tomatoes.
  10. Sprinkle cheese over scallops.
  11. Bake in a very hot oven, 450° F, for 15 to 20 minutes or until brown.
Serves 6.

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