This is how I like to cook scallops the best. They actually only need a little butter and lemon because they are so tasty. They go well with a delicious rice pilaf and vegetable, in my opinion.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 20 buttery round crackers, crushed
- black pepper to taste
- 1 teaspoon garlic powder
- 1 pound sea scallops, rinsed and drained
- ½ cup butter, melted
- ¼ cup dry white wine
- ½ lemon, juiced
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 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.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 16 g |
| Sodium | 530 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome! What a treat without searing them . Read the reviews how everyone puts a twist on it. Used 6 TBSP of butter only with 1.5 lbs. of scallops. Used the Old bay seasoning as suggested and this one is a keeper!! Delicious!!
I regularly make this recipe and my family loves it. It’s easy and delicious!
Delicious! I halved the wine (chardonnay) and butter for the tips. It came out with a texture just shy of crunchy, with a creamy taste and a great lightness to it! Extremely easy to make and one that I’ll definitely make again.
I added minced garlic to the Butter before drizzling it, but only because I am a garlic freak!!! Fabulous!!! Thank you for sharing!!
ive made this many times and find it to be the best way to cook scallops they are so delicious. i leave out the wine dont like alcohol in my food. very easy dish to prepare
These are excellent and so easy, just as written
This is a great recipe. I Cooked it for my wife and she loved it! I will be cooking this again soon!
Super delicious! I didn’t have buttery crackers so, I substituted bread crumbs instead. I also put Parmesan on top for the last two minutes and placed under the broiler as suggested by another reviewer. Otherwise followed recipe as written. Will absolutely make again and will use buttery crackers.
So good!!
My family loved this! I didn’t have any lemon juice so I substituted orange juice and it was delicious. Will be making again.
I followed the recipe precisely. The scallops were outstanding.
awesome will be making this again and again
Good flavor was good, but I found this to be a little soggy. I normally combine the melted butter with the cracker crumbs, garlic powder, pepper, parsley and a pinch of cayenne. It always comes out on the toasty and crispy side, my preference. Most of the ingredients are the same, too.
These were delicious and so tender and flavorful!! The only way I will be making scallops
Great starter recipe. Needed a few additions. Crumbs: Added finely cut scallions, pre-cooked bacon, and parm cheese…tossed together. Butter, lemon juice, Vermouth and a splash of brandy over the top, with the remainder, tossed on top. Pressed scallops into crumbs, sprinkled remainder over the top of a glass 9in deep dish pyrex pie dish. Cooked 12 mins at 350 then elec broiler on low setting for 4 mins to brown it all Yummmmmmmm
This is a simply delicious and easy recipe. I love it. This will be one of my go to seafood dishes.
Very good and simple recipe. I used frozen sea scallops and my expectations weren’t too high… but this had a surprising good flavor! I will make this again. Following other comments, I used less butter and used a couple tbl. cooking sherry instead of white wine.
My husband made this these with the frozen small bay scallops and they were wonderful. He used sherry like some of the other reviewers. We’ll definitely be making these again
Sorry! Made as written but was disappointed in the cracker topping that turned out soggy and had to be scraped off even after a few minutes under the broiler. Next time I will use panko and add the wine only to the bottom of the dish and use the butter drizzle only on the scallops themselves. Fortunately the scallops were delicious without the cracker topping which was a waste of time IMHO.
This recipe is delicious. Rather than trying to press the cracker mixture into the scallops, I just mixed them together and placed the whole thing into the prepared baking pan. I did cut back on the butter to 1/4 cup (1/2 cup seemed excessive) and used Holland House white cooking wine with lemon juice already in it. I just increased the amount of wine and omitted the lemon juice in the recipe. I also raised the oven temperature to 400 degrees. Otherwise I followed the directions completely. We loved it!
Normally I read reviews before I make the recipe but didn’t this time. I definitely should have cut down on the butter because the cracker crumbs were not crispy at all. I will still make again but heed other suggestions.