Recipe(tried): Scalloped Scallops

Here's a real easy way to fix those scallops - I use this method on lots of seafood - lobster meat, scallops, fish fillets - always good and easy.

Needed:

Scallops (if large ones, cut into 2 or 3 pieces)
Crushed garlic (jar type)or whole cloves crushed
(don't overwhelm with garlic - scallops are mild
Heavy cream
butter or margarine
parsley
Ritz crackers, crushed (a whole tube should do it)
More butter!
Lemon juice
dry white wine (optional)
salt & pepper to taste

You'll want to use a glass baking dish - I have some of those small individual baking dishes for fish (corningware has some)

Heavily butter each dish, sides and bottom, or one large baking dish. Take some crushed garlic, and rub it into the butter.

Lay the scallops single layer over the buttered/garlic mix. Sprinkle fresh parsley over this, or dried parsley if fresh not available. Squeeze a little lemon juice over the top, then add just a couple of tablespoons of dry white wine. Then pour a small amt of heavy cream - just enough to be able to see on bottom of dish (don't bring liquid up over scallops - it'll be too wet) Lightly salt and pepper to taste.

Crush a tube of Ritz crackers, and with more butter (prob. at least a stick)melt the butter in a sautee pan, add crushed crackers, and lightly sautee crackers until well blended and slightly browned. (You may need more crackers than a tube - I would go by how many scallops you will be using, and what size pans - you'll want a nice layer over the top)

Cover the scallops with the buttered crumbs, squeeze a little more lemon juice over the top if you like it lemony.

Bake in pre-heated oven at 425 degrees, uncovered, for approx. 12-15 minutes, depending on size of scallops. Too long cooking results in rubbery, tough dry scallops.

I'm sorry that my quantities are not more precise, but I don't measure - just do it by "eye". Therefore, I've had some interesting disasters over the years!

Enjoy your scallops - lucky you!

June