Dinah's Baked Scallops

SUBMITTED BY: DEBNJAMES PHOTO BY: cookin'mama

"This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

20 buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
1/2 cup butter, melted
1/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon chopped fresh parsley, for garnish

READ REVIEWS (107)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

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REVIEWS

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Reviewed on Aug. 1, 2003 by NICKLEFORT

I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.

16 users found this review helpful

Reviewed on Oct. 17, 2003 by LOIS33

In order to rate this a 5 star I did heed others advise and added 2 cloves of fresh garlic, cut down on the crackers and the butter. Also added some red pepper flakes and some freshly grated parmesan cheese. After it baked I also put the dish under the broiler for a few minutes to brown it some more. It was delicious and will make it again with those improvements.

15 users found this review helpful

Reviewed on Jun. 30, 2003 by DEBNJAMES

I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover

12 users found this review helpful

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