As a kid, it was always a great night when my mother made scalloped scallops. This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions:
1 lb scallops
3 tbs butter
3 tbs flour
1 cup cream
3/4 cup milk
salt and pepper
1/2 cup bread crumbs or cracker crumbs tossed with 2 tbs butter
Cut scallops in half if they are larger than 20-count. Melt butter in a saucepan and add the scallops. You don’t need to brown them – just start the cooking process. Stir in flour and mix well. Add cream and milk a little at a time, then cook until slightly thickened. Season to taste with salt and pepper.
Put in a buttered casserole dish and top with crumbs. Bake at 400% until the crumbs are browned.