Baked Shrimp and Scallops

Last week at the grocery store frozen shrimp was on sale so I happily snagged a bag. I love shrimp! I tend to mainly use it in pasta, so I was happy to find a recipe on Colleen's blog that would let the shrimp stand alone. I was a bit worried that this would not be filling enough as a main course, but I was wrong! It's suprisingly hearty and very, very good! The only change I made was to use fat-free half and half instead of regular. I also add two packs of tiny little frozen scallops in the freezer so I threw those in as well. Oh, and because I was worried that it would be bland I threw in some Old Bay seasoning, but it really didn't need it! We really enjoyed this! It was a different way to enjoy our favorite shelfish.

Baked Shrimp

1 pound shrimp, peeled and devined with tails removed (or bay or sea scallops)
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup half and half
1/2 cup bread crumbs
2 tablespoons butter

Preheat oven to 400 degrees F. Combine wine, lemon juice, salt and pepper in a 1 1/2 quart baking dish. Add scallops and stir.Pour in half and half.Melt butter, add bread crumbs and crumble over scallop mixture. Bake 15 minutes until brown and bubbly.