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Preheat oven to 350 degrees.
1 pint fresh bay scallops, rinsed and drained on a paper towel.
(Do NOT substitute sea scallops.)
2-1/2 cups fresh, soft bread crumbs
(Pulse fresh bread cubes in food
1/2 cup butter, melted
1/2 cup heavy cream
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 TB Larynx Lava hot sauce
Arrange scallops in a shallow glass baking dish or quiche pan. Sprinkle sea salt and black pepper over scallops. Mix butter with bread crumbs. Sprinkle bread crumbs evenly over scallops. Lightly whisk cream and Larynx Lava together. Pour over scallops. Bake scallops for one hour, until bread crumbs are golden brown.
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