Cracker Crumb Baked Scallops are simply wicked; wicked delicious, wicked easy to prepare...they're just wicked good. I would be remiss not to focus on these little "juju beans of the sea". They are in season now (Oct-Dec) and you can pretty much find them anywhere in New England, specifically this time of year. Look for LOCAL, NATURAL (aka dry pack) scallops - avoid scallops (mostly imports) that have been treated with TSP.
These are bay scallops, the little ones. I always pick up a pound whenever I'm buying fish, mostly always using them in baked stuffed fish dishes. This time I decided to make them the center of attention.
You could serve this as an appetizer with crostini, as a side dish, over linguine, or simply on its own...right from the baking dish. Which is what I did....in my PJ's...on the couch while watching a Property Brother's marathon. It's a very nesty dish for such occasions.
I put everything in the food processor to make the crumb topping, but a Ziploc bag and rolling pin will also do the job to break up the crackers.
Orange is the new black - it's also the color of the old kitchen counter tops in the house we're staying in this winter. It was chic as the 2012 Pantone color of the year: Tangerine Tango, now....well...let's just enjoy the scallops.
Cracker Crumb Baked Scallops
makes 2 dinner servings
1.25 lbs bay scallops
1 sleeve butter flavored crackers, crushed into fine crumbs
2 TBS Parmesan cheese, freshly grated
2 TBS butter, melted
2 TBS lemon juice
1 clove garlic minced
1 TBS flat leaf parsley, minced
6 butter flavored crackers
lemon wedges for serving, optional
Heat oven to 350º; rinse the scallops, pat dry add them into a 1 quart sized baking dish (I used a pie plate); set aside.
Combine fine cracker crumbs, grated cheese, garlic, and parsley; add melted butter and lemon juice. Dot the crumb mixture over the scallops. Break up the remaining crackers with your hands to make large cracker crumbs and sprinkle these over the scallops and crumb mixture.
Bake for 25-30 minutes - until the scallops are bubbly and the cracker crumbs are golden brown.
Cool for 5 minutes to allow the juices to thicken and absorb into the topping. Serve with lemon wedges.