BASSETT’S SCALLOPS NANTUCKET

1 pound sea scallops

2 tablespoons butter

2 ounces sherry wine

2 slices American cheese

2 ounces seasoned bread crumbs

Boil or bake scallops with the wine and butter until they turn white, approximately 5 to 8 minutes depending on the size.

Pour into in a casserole dish so the butter and wine coat the scallops. Top them with the American cheese. Sprinkle with the bread crumbs. Bake in a 350-degree oven for five minutes or until cheese melts.

Serves two.