Simple, easy, and tender Scalloped Scallops: a popular dish from New England.
“Sea Scallops or Bay Scallops, it doesn’t matter which you use in this dish! My Aunt Gloria made this in a very similar way, so this famous New England recipe goes back decades! It is actually poached in the beginning of the baking time and then later the crumbs become crisp! You can use bay scallops or the larger sea scallops. The bay scallops baking time is just 10-12 minutes. Sea scallops need a few more minutes. These sea scallops pictured are a 10/20 size and 15 minutes is perfect! Scallops are a bit tricky to cook because you don’t want this delicious fish to be tough. This recipe takes all the guess work out! Follow it, and you will be amazed at this tasty, very easy dish! Enjoy!” Serves 4.
INGREDIENTS:
- 1 pound bay or sea scallops
- 1/2 cup butter, melted
- 1 cup cracker crumbs, Saltines or Ritz, or your choice
- 1/2 cup bread crumbs
- 2 tablespoons parsley, chopped
- 2/3 cup light cream, or half and half
DIRECTIONS:
- 1. Preheat the oven to 400 degrees.
- 2. In a small bowl, mix the melted butter, cracker crumbs, bread crumbs, and parsley.
- 3. Spread a thin layer of the crumbs on the bottom of a casserole dish large enough for a single layer of scallops.
- 4. Arrange the scallops in a single layer on top of the crumbs. Then sprinkle the remaining crumbs over the scallops.
- 5. Pour the cream in around the edge of the pan. {You are not pouring it on top of the scallops, just all around the edge of the pan.}
- 6. Bake uncovered. Bay scallops: 10-12 minutes. Sea Scallops: 15 minutes.
- The scallops will look like an opaque white color when they are done. Do not overcook.