I had this for dinner last night. A few years ago a woman in the
neighborhood gave me some large sea scallop shells (for making things
like Coquilles St. Jacques). Last night I decided to use them to make
something a little different, I winged it using my recipe for stuffed
flounder as a base. I used small Pategonian scallops rather than shrimp
and crab in the stuffing.

The "Stuffing":

1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
a couple of drops of Tabasco sauce (optional)
dash of cayenne pepper
dash salt
4 Tbs. butter*
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
1 c. Pategonian scallops, thawed and patted dry
ground sweet paprika (mostly for colour)
melted butter

Saute onion, celery and garlic in butter* until translucent. (*Feel
free to use a combo of butter and oil to saute the vegetables if you
prefer.) Transfer sauteed veggies to a mixing bowl and combine with
dried breadcrumbs, mayonnaise, dry mustard. Add the Tabasco, cayenne,
lemon juice, salt, pepper. Stir in the Pategonian scallops. Generously
mound the mixture onto the scallop shells. Sprinkle lightly with ground
sweet paprika. Brush with melted butter.

Place the filled shells (I used six large scallop shells) onto a
foil-lined baking sheet, scrunching the foil a bit if needed to help
them stay level. Bake at 350F for 15-20 minutes until nicely browned on
top. Result: absolutely delicious!

Jill