Baked Scallops
Ingredients
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- 6 tablespoons unsalted butter – melted
- 1 cup buttery round crackers – lightly crushed into coarse crumbs
- 1/2 teaspoon paprika
- 2 cloves garlic – minced
- 1/4 cup dry white wine
- 2 tablespoons lemon juice
- 1 1/2 pounds dry-packed sea scallops – patted dry, side muscle removed (~19.5 large sea scallops)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 2 tablespoons fresh flat-leaf parsley – finely chopped
- lemon wedges – for serving
Instructions
1. Heat the oven to 400°F. Place a shallow 2-quart baking dish on a rimmed sheet pan for easy handling.
2. Melt the butter. Brush about 1 tablespoon around the baking dish to lightly coat the bottom and sides.
3. In a bowl, combine the cracker crumbs and paprika. Drizzle in 4 tablespoons of the melted butter and toss until the crumbs are evenly moistened; set aside.
4. In a small bowl, stir the remaining melted butter with the minced garlic, white wine, and lemon juice.
5. Arrange the scallops in a single layer in the prepared dish. Sprinkle evenly with the salt and pepper.
6. Spoon the garlic–wine–lemon butter evenly over the scallops, then scatter the buttered cracker crumbs over the top in an even layer.
7. Bake until the crumbs are golden and the scallops are just opaque and springy to the touch, 12–15 minutes; an instant-read thermometer inserted in the center should read 125–130°F. If deeper browning is desired, broil 1–2 minutes, watching closely.
8. Let rest 3 minutes. Sprinkle with the parsley and serve hot with lemon wedges.
Baked scallops are a comforting New England–leaning seafood dish that balances sweet, briny sea scallops with a rich, buttery crumb topping and bright citrus. The scallops bake quickly, staying tender and silky while the topping turns crisp and aromatic. A splash of white wine and lemon helps create a light pan sauce that keeps everything moist and flavorful.
The dish gained popularity in mid-20th-century coastal kitchens and seafood shacks, where pantry staples like buttery crackers became a natural partner for local scallops. The crumb topping reflects Yankee cooking habits that favored economical, flavorful crusts over delicate seafood. While French gratins like Coquilles St-Jacques influenced American baked seafood, this version remains simpler and more direct, emphasizing the scallops themselves over creamy sauces.