Oven-Baked Scallops
Comments:	It is important not to add any salt, nor pepper. Serve scallops along with, or over hot drained boiled rice. Excellent served along with a green vegetable and a green salad.
Ingredients	Preparation
1 [10-ounce / 284-mL] can cream of mushroom or of celery soup concentrate 2/3 cup [160 mL] milk 1/4 pound [113 g] 'Ritz'-style crackers 3/4 teaspoon [3.75 mL] garlic powder 3/4 teaspoon [3.75 mL] oregano 3/4 teaspoon [3.75 mL] thyme 1 pound [454 g] small scallops Paprika	Preheat oven to 375°F [190°C]. Into a 9-inch [23-cm] pan, mix together cream of mushroom or of celery soup concentrate and milk; set aside. Crush 1/3rd of crackers; mix in 1/3rd of garlic powder, of oregano and of thyme. Coat half of scallops with mixture; add to soup mixture into mold. Crush one more 1/3rd of crackers and mix in 1/3rd of garlic powder, of oregano and of thyme; coat remaining scallops with mixture. Really finely crumble remaining crackers; mix in remaining garlic powder, oregano and thyme. Evenly sprinkle scallops with cracker mixture, then with paprika. Bake into preheated oven, for 30 to 35 minutes. If desired, for crunchier scallops, broil scallops for a few minutes under preheated oven broiler before serving.