Baked Scallops
Ingredients
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- 6 tablespoons unsalted butter – melted
- 1 cup buttery round crackers – lightly crushed into coarse crumbs
- 1/2 teaspoon paprika
- 2 cloves garlic – minced
- 1/4 cup dry white wine
- 2 tablespoons lemon juice
- 1 1/2 pounds dry-packed sea scallops – patted dry, side muscle removed (~19.5 large sea scallops)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 2 tablespoons fresh flat-leaf parsley – finely chopped
- lemon wedges – for serving
Instructions
- 1.
Heat the oven to 400°F. Place a shallow 2-quart baking dish on a rimmed sheet pan for easy handling.
- 2.
Melt the butter. Brush about 1 tablespoon around the baking dish to lightly coat the bottom and sides.
- 3.
In a bowl, combine the cracker crumbs and paprika. Drizzle in 4 tablespoons of the melted butter and toss until the crumbs are evenly moistened; set aside.
- 4.
In a small bowl, stir the remaining melted butter with the minced garlic, white wine, and lemon juice.
- 5.
Arrange the scallops in a single layer in the prepared dish. Sprinkle evenly with the salt and pepper.
- 6.
Spoon the garlic–wine–lemon butter evenly over the scallops, then scatter the buttered cracker crumbs over the top in an even layer.
- 7.
Bake until the crumbs are golden and the scallops are just opaque and springy to the touch, 12–15 minutes; an instant-read thermometer inserted in the center should read 125–130°F. If deeper browning is desired, broil 1–2 minutes, watching closely.
- 8.
Let rest 3 minutes. Sprinkle with the parsley and serve hot with lemon wedges.
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Baked scallops are a comforting New England–leaning seafood dish that balances sweet, briny sea scallops with a rich, buttery crumb topping and bright citrus. The scallops bake quickly, staying tender and silky while the topping turns crisp and aromatic. A splash of white wine and lemon helps create a light pan sauce that keeps everything moist and flavorful.
The dish gained popularity in mid-20th-century coastal kitchens and seafood shacks, where pantry staples like buttery crackers became a natural partner for local scallops. The crumb topping reflects Yankee cooking habits that favored economical, flavorful crusts over delicate seafood. While French gratins like Coquilles St-Jacques influenced American baked seafood, this version remains simpler and more direct, emphasizing the scallops themselves over creamy sauces.