Baked Scallops with Ritz Crumbs
New England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Baked scallops with buttery cracker crumbs are a New England restaurant classic, and Sandra Mills's version is simple: large scallops in a buttered dish, topped with crushed Ritz crackers mixed with melted butter and crushed garlic.
A splash of sherry is optional. As she notes, cubes of a thick white fish can be used in place of the scallops.
Ingredients
- 2 pounds scallops (large)
- 1 box of Ritz Crackers, crushed by hand
- 3 to 4 cloves of garlic, crushed
- 1/4 pound of butter, melted
- Sherry to taste (optional)
Instructions
- Prepare the dish. Put the scallops into a buttered baking dish. Sprinkle with sherry if using.
- Make the topping. Mix the crackers, garlic and butter together.
- Bake. Sprinkle the crumbs over the scallops and bake 30 minutes at 350°F.
Tips
- Sandra's tip: it is possible to substitute cubes of a thick white fish for the scallops.
- Pat the scallops dry so the topping stays crisp.
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