Instructions: Clean scallops, drain, and heat to the boiling point; drain again, and reserve liquor.

Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped. Let stand one-half hour.

Put in a baking-dish, cover with crumbs, and bake twenty minutes.

Note: No oven temperature was given.

I use a moderate oven 350 degrees F.

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