* 4 C (about 2lbs) fresh scallops
* 1/4 C butter or margarine
* 1 green pepper, diced
* 1 onion, diced
* 2 celery stalks, diced
* 3 C bread crumbs
* 1 tsp. salt
* 1/2 tsp. pepper
* 2 C light cream
* 1 C sharp Cheddar cheese, shredded
* 6 small foil pie pans
* Aluminum foil
Directions
1. Put the scallops in a large saucepan and cover with water.
2. Place over medium heat and bring to a boil.
3. When the water begins a rapid boil remove the pan from the heat.
4. Drain and place in a large mixing bowl.
5. In a large skillet over medium heat melt the butter.
6. Add the green pepper, onion and celery to the skillet.
7. Cook 10 minutes being sure to stir often.
8. Vegetables should be fork tender when done.
9. Add the cooked vegetables to the scallops.
10. Place the bread crumbs in a bowl.
11. Mix the salt and pepper in the bread crumbs.
12. Stir the bread crumb mixture into the scallop and vegetables.
13. Divide the scallop mixture up between the 6 pie pans.
14. Pour 1/3 cup of the light cream over each casserole.
15. Wrap each pie pan well with freezer wrap and secure tightly.
16. Place in the freezer for up to 1 month.
17. to heat remove from the freezer but do not thaw.
18. Heat the oven to 450 degrees.
19. Place the wrapped casserole on a cookie sheet and bake 40 minutes.
20. Unwrap the casserole and spread the Cheddar cheese over the top.
21. Return to the oven and continue baking 10 minutes or until the cheese has completely melted.
