Bea Connor's Lightly Baked Bay Scallops

Saveur 

2 garlic cloves, peeled and minced

4 tbsp. butter

4 dozen bay scallops

4 tbsp. dry white wine

16 Ritz crackers

4 tbsp. freshly grated parmigiano-reggiano

 

HOF note: We have prepared a variation of the recipe using Panko flavored with seasoning salt and herbs and it is delicious.

Set oven rack in upper third of oven; then preheat oven to 400°. Divide garlic among four small gratin dishes, add 1 tbsp. butter to each, and place in oven until butter melts.

 

Remove dishes from oven and add 1 dozen bay scallops and 1 tbsp. wine to each dish; spoon sauce over scallops until evenly coated.

 

Crumble 4 crackers over scallops in each dish; then sprinkle each with 1 tbsp. freshly grated parmigiano-reggiano. Bake scallops until they are hot and have turned opaque, about 10 minutes. Switch oven to broil, and cook until cracker crumbs and cheese are lightly browned on top.

 

Serves 4

Click here for original recipe

 

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