INGREDIENTS

1. 1/2cupcondensed cream of mushroom soup
2. 1/3cupsour cream
3. 1tablespoonwhite wine
4. 1lbbay scallops
5. 1 1/2cupsseasoned croutons, coarsely chopped

DIRECTIONS

1. Preheat oven to 375.
2. In a heavy saucepan, whisk together soup, sour cream and wine.
3. Cook over medium heat, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil).
4. Set aside.
5. Rinse scallops and pat dry.
6. Arrange scallops in a single layer in a 9 x 9 x 2 inch greased baking dish.
7. Cover with the sauce.
8. Sprinkle with the croutons.
9. Bake 9 to 10 minutes until scallops are white and tender.
10. Crumbs should be golden brown.