Baked Stuffed Sea Scallops by Noreen
By
Nor Mac
@Adashofloverecipepage
30
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!
Ingredients
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1 lbsea scallops cut if they are huge.
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13/4-1 sleeve town house crackers only. do not substitute
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1 pinchsalt
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1 pinchblack pepper
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1 tspdried parsley ( use fresh if wanted)
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1/4 tspthyme, dried
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1/2 tsppaprika
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1/2 tspbasil, dried
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1/2a lemon
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6 Tbspbutter
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1-2 cmilk for soaking
How to Make Baked Stuffed Sea Scallops by Noreen
- Gather all ingredients.
Note: To stuff lobster tails with this mixture. Use small bay scallops instead of sea scallops. - Soak 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
- Remove scalops from milk. Strain with sieve. Lightly pat dry with paper towel
- crush 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.
- Place scallops in a bowl . Mix a squeeze of lemon with 1/2 the butter. Pour over scallops and toss.
- Sprinkle half the cracker crumb mixture on a sheet pan. Bake until turning golden. Sprinkle over the scallops and toss to combine.
- Toss 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.
About Baked Stuffed Sea Scallops by Noreen
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy For Kids
