BAKED SCALLOPS

Baked Scallops  

Serves 4

Ingredients

• 1 ½ pounds Sea Scallops (Large)

• 2 Tbsp Butter, melted

• 1 Tbsp Extra Virgin Olive Oil

• 1 Garlic Clove, minced

• ½ Tsp Lawry’s Seasoned Salt

• ½ Tsp Black Pepper

• 1 ½  Tbsp Parmesan Cheese, grated

• 1 Lemon cut into wedges for Garnish

Topping

• ½ c Ritz Crackers crushed

• ¼ c Panko 

• ¼ c Parmesan Cheese, grated 

• 1 Tbsp Fresh Parsley chopped

• 2 Tbsp Melted Butter

Directions

Preheat the oven to 400°F

1. Dry the scallops well with a paper towel and remove the side-muscle on the scallop if still attached.  You can do this by pinching then tearing it gently away from the scallop (the muscle is tough to eat).

2. Melt 2 Tbsp butter in a small saucepan, then add the olive oil and garlic. Set aside.

3. Brush the butter/olive oil/garlic mixture on the bottom of an 8x10 casserole dish.

4. Add the scallops to the dish in a single layer and brush the tops with the rest of the butter/olive oil/garlic mixture. 

5. Sprinkle the seasoned salt and pepper over the top of the scallops then sprinkle over the top 1 ½ tbsp of parmesan cheese.

6. For the topping, melt 2 tbsp butter in a small saucepan. Set aside.

7. Mix the cracker crumbs, panko, parmesan cheese and parsley in a small bowl. Mix in the melted butter.

8. Sprinkle the topping over the scallops and bake for 15-18 minutes or until the topping is golden.

9. Serve with lemon wedges.

You could also bake and serve in individual crocks.