’tis the season for bay scallops. While they’re pricey this year at nearly $30 per pound, these sweet smaller cousins of the sea scallop are worth the splurge at least once. Yes, the price is enough to knock the wind out of a frugal Yankee, but as my husband points out, cooking these scallops at home remains less expensive than dining out at a restaurant.
Baked stuffed scallops
1 pound scallops
1 sleeve Ritz crackers, crushed
6 tablespoons butter, melted
Chopped fresh parsley (optional)
Preheat oven to 375 degrees. (It’s important that the oven be hot when you put seafood in to bake.) Reserve two tablespoons of the melted butter for drizzling later. Mix Ritz cracker crumbs with remaining four tablespoons butter. In a single baking dish or individual casserole dishes, place a scant layer of cracker crumbs. Arrange a single layer of scallops and top with cracker crumbs. If necessary, add another layer of scallops and top with cracker crumbs. Avoid layering scallops any more than two deep; they won’t cook properly. Drizzle with reserved melted butter. Bake for 20 to 25 minutes. Crumbs should be lightly browned and the scallops opaque. Sprinkle with parsley and serve with a wedge of lemon. Serves three.
