Baked Scallops

Ingredients

• 6 tablespoons unsalted butter – melted
• 1 cup buttery round crackers – lightly crushed into coarse crumbs
• 0.5 teaspoon paprika
• 2 cloves garlic – minced
• 0.25 cup dry white wine
• 2 tablespoons lemon juice
• 1.5 pounds dry-packed sea scallops – patted dry, side muscle removed
• 0.75 teaspoon kosher salt
• 0.5 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.