Baked Scallop Casserole - cooking recipe

Ingredients

1 lb. fresh sea scallops
5 oz. butter or 1/4 lb. (which is less)
1 large onion, chopped
1 can Cheddar cheese soup
2 Tbsp. milk
2 to 3 Tbsp. lemon juice
1 to 2 oz. dry sherry
dash of pepper and marjoram
1 to 2 c. Pepperidge Farm herbed bread crumbs (stuffing mix)

Preparation

Lightly brown onion in butter.
Add scallops (washed and cut in half if they are large).
Cook a few minutes.
Pour off drippings.
Place in shallow baking dish.
Combine 1 can condensed Cheddar cheese soup with milk, lemon juice, pepper, marjoram and sherry.
Pour over scallops.
Top with bread crumbs and dabs of butter.