• 1½ doz. small escallops
• 1 oz. butter
• 1 cup fresh breadcrumbs

Prepare the escallops and 6 shells. Butter the shells and sprinkle in a few breadcrumbs. Put 3 escallops in each and season with cayenne, chopped parsley and a drop or two of lemon juice. Mix a little pepper and salt with the remaining breadcrumbs. Cover the escallops with white sauce, sprinkle with breadcrumbs, place bits of butter on top and bake for about 20 min. in a fairly hot oven (375° <