Baked Stuffed Sea Scallops by Noreen

Nor M.


I love scallops. I usually make this dish for family gatherings, and on Fridays during Lent. I've been making my scallops this way for at least 20 years. My secret is the cracker used. This is a simple buttery Lemony type baked scallop dish. I have even stuffed Lobster Tails with it. It has been enjoyed by my family and relatives for sometime. Enjoy!


★★★★★ 1 vote

5 Min


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1 lb
sea scallops cut if they are huge.
3/4-1 sleeve town house crackers only. do not substitute
1 pinch
1 pinch
black pepper
1 tsp
dried parsley ( use fresh if wanted)
1/4 tsp
thyme, dried
1/2 tsp
1/2 tsp
basil, dried
a lemon
6 Tbsp
1-2 c
milk for soaking

How to Make Baked Stuffed Sea Scallops by Noreen


  • 1Gather all ingredients.

    Note: To stuff lobster tails with this mixture. Use small bay scallops instead of sea scallops.
  • 2Soak scallops in milk for at least a 1/2 hour. This helps sweeten the scallops, and make them more tender. Set oven to 350 degree's
  • 3Remove scalops from milk. Strain with sieve. Lightly pat dry with paper towel
  • 4crush crackers in a bowll with hands. Do not pulverize them into crumbs. You want them a tiny bit chunky. Mix cracker crumbs with parsley thyme, basil, paprika, salt and pepper.
  • 5Place scallops in a bowl . Mix a squeeze of lemon with 1/2 the butter. Pour over scallops and toss.
  • 6Sprinkle half the cracker crumb mixture over the scallops and toss to combine.
  • 7Toss remaining cracker crumbs with butter and a squeeze of lemon. Sprinkle over the top of the scallops. Place in oven and bake for 20-30 minutes, or until cooked thtough. Turn oven on to broil to make crumbs golden brown on top. Remove from oven and serve.

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About Baked Stuffed Sea Scallops by Noreen

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids

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