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.

Gluten-free with swapsVegetarian with swapsNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked scallops under a golden buttery cracker crumb and garlic topping
  • Prep 10 min
  • Cook 30 min
  • Total 40 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

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)

Where to buy scallopsDry-packed sea scallops, shipped to your door by Lobster Anywhere.

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To make it gluten-free

  • For the crackers, use gluten-free crackers.

See all our gluten-free recipes.

To make it vegetarian

  • For the scallops, use king oyster mushroom stems cut into thick rounds and seared the same way.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

Instructions

  1. Prepare the dish. Put the scallops into a buttered baking dish. Sprinkle with sherry if using.
  2. Make the topping. Mix the crackers, garlic and butter together.
  3. Bake. Sprinkle the crumbs over the scallops and bake 30 minutes at 350°F.

Gluten-free with swapsVegetarian with swapsNo added sugar

Tips

  • Food safety: shrimp and scallops are done when they turn opaque all the way through (145°F); take them off the heat right away so they stay tender.
  • 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.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an oaked Chardonnay or Champagne. Wine pairing guide

More seafood recipes

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