Classics, Lent, Savory

New England Scallops Casserole

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This is a favorite in our household.  Whenever the scallops look fresh I like to get them and make this dish.  You can find the original recipe here.  Last night I cooked them “restaurant-style” in individual casserole dishes.  As I said in the original post, this will elevate any dinner to “date-night”.  I made a few changes to the recipe to adjust to the fact that was cooking smaller scallops in casserole dishes.

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Ingredients/Methods:

Coat two shallow casserole dishes with a little bit of olive oil.

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1 lb of scallops, divided into two shallow casserole dishes.

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Zest half of a lemon over the scallops.

Sprinkle 1/4 tsp of salt, a pinch of parsley, 1 tsp of white wine, and 1 tsp of fresh lemon juice over each casserole dish

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Bake at 325F for 10 minutes

In a separate bowl, melt 1/2 stick of butter and crush 12-14 ritz-crackers into the bowl.

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After 10 minutes, increase the oven temperature to 375F.  Sprinkle the cracker mixture over the scallops.

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Bake at 375 for 5 minutes.  Then, turn on the broiler to high and watch the crumb top like a hawk!  As soon as it turns golden brown (about 1 minute for my oven) pull of the casserole dishes.

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Enjoy with a crisp, cool glass of chardonnay!

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2 thoughts on “New England Scallops Casserole”

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