A New England specialty, baked scallops look fancy, but they’re incredibly easy to make. And they taste divine!
Because scallops have a delicate flavor, it’s easy to overpower them with too much seasoning. The key is to enhance their naturally sweet flavor with a savory complement. The balance gives you a tender scallop enhanced with just enough salt, richness, and crispy texture that everything works together in beautiful harmony.
All that takes is some butter, garlic salt, pepper, and crushed buttery crackers, like Ritz. Simple ingredients for a delicious result.
Start by rinsing your scallops and patting them dry. Excess moisture will create steam that can make the cracker crumbs soggy, so this step is important.
Place the dried scallops in a lightly greased baking dish or in ramekins for individual servings (our preferred method). Top them with the cracker crumbs and seasonings, and then pour melted butter over all of it.
Pop them in a 375°F oven for 15-20 minutes – just till the centers are opaque and the crumb topping is golden brown. If you’re not sure if they’re done, cut into one to see if it’s cooked all the way through.
Note: be careful not to overcook the scallops, which can be easy to do. They’ll end up rubbery and chewy. Oven cook times can vary widely, so start checking them at the 10-minute mark to be on the safe side.
Once they’re done, remove them from the oven and garnish, if desired, with some minced parsley. Serve them piping hot with a lemon wedge and your favorite side dishes.
For sides, we like roasted potatoes, carrots, and/or asparagus. Risotto makes a delicious choice, too, as does pasta with lemon, garlic, and capers. Add a simple mixed green salad and dinner is served!
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Baked Scallops
Ingredients
- 1 lb. sea scallops (not bay scallops, which are smaller)
- ¼ tsp. garlic salt
- ½-¾ cup crushed buttery crackers (like Ritz)
- freshly cracked black pepper, to taste
- 4 tbsp. unsalted butter, melted
- minced parsley (optional, for garnishing)
- lemon wedges (optional, for serving)
Instructions
- Preheat your oven to 375℉. Lightly grease four 6 oz. ramekins (see Notes) and set aside.
- Place the scallops in a colander and rinse thoroughly with cold water. Spread the scallops out onto a kitchen towel or paper towels and pat dry.
- Next, divide the scallops evenly among the ramekins. If you have extra, just prep another ramekin for those.
- Mix the cracker crumbs, garlic salt, and pepper together in a small bowl, then sprinkle evenly over the scallops. Pour the melted butter evenly over the crumb-topped scallops (about one tablespoon per ramekin).
- Place the ramekins on a rimmed baking sheet and bake in the oven for 15-20 minutes, being careful not to overcook them. The scallops are done when the centers are just opaque and the cracker crumb topping is golden brown.
- Garnish with minced parsley and serve with a lemon wedge, if desired.
Notes
- If you’re unsure of the size of your ramekin, fill it to the top with water, then pour the water into a glass measuring cup marked with ounces. That will give you the volume in ounces for your ramekin. You can also opt to bake the scallops in a single baking dish.Â
- For an additional flavor boost, sprinkle 1/4 of grated Parmesan cheese over the cracker mixture before pouring the melted butter on.Â