Cut scallops in small pieces and saute gently in 1 tablespoon butter 1 to 2 minutes.
Stir in soup, then season to taste with salt and pepper and add a dash of hot pepper sauce.
Put in small baking shells.
Mix cheese with crumbs and remaining 1 tablespoon butter, melted, and sprinkle over top.
Broil a few inches from heat until lightly browned and hot.