As a kid, it was always a great night when my mother made scalloped scallops.  This recipe came from a 1965 version of the Fanny Farmer Cookbook, but was shockingly removed from subsequent versions:

1 lb scallops
3 tbs butter
3 tbs flour
1 cup cream
3/4 cup milk
salt and pepper
1/2 cup bread crumbs or cracker crumbs tossed with 2 tbs butter

Cut scallops in half if they are larger than 20-count.  Melt butter in a saucepan and add the scallops.  You don’t need to brown them – just start the cooking process.  Stir in flour and mix well.  Add cream and milk a little at a time, then cook until slightly thickened.  Season to taste with salt and pepper.

Put in a buttered casserole dish and top with crumbs.  Bake at 400% until the crumbs are browned.