Maryland Baked Scallops Recipe
From the kitchen of Dolores Kelley
(Adapted from Bea Conner’s Lightly Baked Scallops)
Set rack in upper third of the oven and preheat to 400 degrees
Place 2-4 minced, peeled garlic cloves and 4 Tbsp. butter in a shallow pan (I use an enameled medium-small size paella pan about 10 ½ inches across) and place pan in the oven until the butter melts.
Remove the pan from the oven, and add about 6 to 8 sea scallops and 4 Tbsp. dry white wine.
Spoon sauce over scallops until evenly coated.
Crumble 8-12 Ritz crackers over the scallops and sprinkle with 4 Tbsp. freshly grated parmigiano-reggiano cheese.
Bake scallops until they are hot and have turned opaque, about 10 minutes.
Switch the oven to broil, and cook until cracker crumbs and cheese are lightly browned on top.
For a richer sauce, add 6-8 Tbsp. heavy cream along with the wine.
Serves 2 or 3
Quick and easy and absolutely delicious!
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Dahlias at Brookside Gardens IMG_5815
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs