Baked Sea Scallops in Shallot, Garlic & Wine Reduction Sauce with Buttery Cracker Crumb Topping

Baked Sea Scallops

This dish is so simple to make and so delicious it will blow your mind that you made this in no time at all!

In fact, it was one of those late night cravings that my fiance was having.
He says to me, “If I buy the ingredients, will you make this for us tonight!?”
I quickly responded with,  “Well of course! Let’s Go!” In my head I’m thinking…
I get a bottle of wine out of it AND scallops, heck yah!

We have over a pound of scallops here. They varied in size, but they are not the small, bay scallops – “Ain’t Nobody Got Time For That!”
We get the bigger, better sea scallops. The amount of scallops you will receive, per pound, will vary by their size.  Depending on how many people you are serving will also depend on how many pounds you will need.

You need very little ingredients to make this, so it’s a quick shopping trip!

  • Start with a pound of fresh sea scallops (for 2-3 people that will be plenty)
  •  1 large shallot, finely diced
  • 1 clove of garlic, finely grated
  • 1/2 tsp dried parsley
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup of white wine, I use pinot grigio
  • S & P to taste
  • 1 tsp lemon pepper
  • a sprinkle of paprika
  • 1 fresh lemon, cut into wedges
  • 1 & 1/2 sleeves of buttery crackers
  • 1/2 stick (1/4 cup) unsalted butter – add more if you want to be indulgent!

Remove the scallops from their container and place in a colander and rinse.  Check each scallop to see if the beard was left on. It’s a firmer strip that attached to the side of the scallop. Remove that! If you don’t you will get a chewy piece of scallop and that’s just no good! Place each scallop on a layer of paper towels and dry thoroughly.

Over medium heat, in a small pan, drizzle the olive oil and add the butter to melt. Once it’s sizzling add the diced shallots, grated garlic and dried parsley. Saute for about 3 minutes until the shallots start to get tender. Make sure your heat is not too high. Add the wine and cook for an additional 3 minutes to cook down some of the wine, but not all of it. You want a nice sauce for the bottom of your dish.

You can use individual ramekins to bake & serve the scallops in or bake them all together in a large dish. I have a 3 qt shallow baking dish here.

Pour the sauce evenly over the bottom of your dish or dishes. Give that a good sprinkle of sea salt and fresh cracked pepper.

Layer the scallops over the sauce and give the tops of the scallops a good sprinkle of lemon pepper. Paprika is a nice touch, too!
Scallops in a wine & buttery shallot sauce

Now you need to make the cracker crumb topping.

In the same pan that you made your wine sauce, melt half a stick of butter. Keeping the heat on low.

Remove the crackers from their sleeves and crumble with your hands right over the melted butter and toss around until evenly coated and just starting to brown. Add more butter if it seems dry or if you just want to be a little extra indulgent. Now sprinkle the crackers evenly over the scallops. Go ahead and add a sprinkle of dried parsley over the crackers, too!

Scallops with a crunchy, buttery cracker topping

Bake in the center of your preheated oven for approx 20 minutes. It really depends on the size of your scallops. They should be opaque all the way through. If you’re unsure, remove the dish from the oven and cut one of the scallops in half to check the inside. It will be fine. You just want to be sure not to over cook the scallops. You want firm to the touch, but still slightly soft.

Scallops in a crunchy, buttery cracker topping

Serve immediately and make sure that you give each serving a wedge of lemon. Freshly squeezed lemon juice over the top of this is absolutely essential and divine!!!

I like to serve these scallops with roasted asparagus on the side, but I changed it up and made riced cauliflower with lemon pepper and it was an incredible combination!!! Not very colorful, but it was amazing! If you haven’t tried riced cauliflower, you should. I grabbed a bag of frozen riced cauliflower from the grocery store. It was super easy to make and you can season it up any way you want.




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