From a tiny BEACH kitchen:
These are “so good”- which is what you’ll be hearing from scallop fans at your dinner table. Not sure if you’re a scallop fan? Try this recipe and you will become one. Fast.
Do you buy big or small scallops? The most obvious difference between sea and bay scallops is their size. Sea scallops are much bigger, generally running 10 to 20 to the pound, while you will get something in the range of 50 to 90 bay scallops for the same weight. Both sea and bay scallops lend themselves to the same dishes. Avoid overcooking, which is fatal to flavor and texture.
The ingredients are kept minimal and the taste is right out of the ocean. Serve alone or as part of a surf and turf. Simply follow along with the pictures below.
- 1 -1/2 pounds Sea Scallops
- Juice of one REAL Lemon
- 2 TBSP Butter, divided
- 1/2 sleeve of Ritz Crackers
- salt and pepper
Preheat oven to 425 degrees. Put one tablespoon of butter in bottom of casserole dish. Place in oven for a couple minutes to melt. Pull out of oven. Place scallops in casserole dish. Season with salt and pepper and pour juice of one lemon over the scallops. Crush 1/2 sleeve of Ritz crackers. Sprinkle on top. Place cut up tablespoon of butter on top of crackers. Bake 10-12 minutes. Do not overcook! Just keep checking on the scallops after 10 minutes and give them another minute or so afterwards. They will remain juicy. Serve with slices of lemon on the side.
Let me know what you think about this recipe.
Did you hear “these are so good” when you served them?