My family loves to make fun of my nickname for scallops – the marshmallows of the sea. But that is exactly what they are: sweet, tender, delicious and a challenge to cook perfectly. Like a burnt marshmallow, a tough, overcooked scallop is a sad thing to eat.
Most people are familiar with two types of scallops. The larger mollusks (the size of a standard to jumbo-sized marshmallow) are sea scallops, while bay scallops are the smaller variety (more the mini-marshmallow size). Both types are available in most grocery stories and fish markets, and there’s no discernible difference in flavor.
This dish is deceptively simple; after all, there’s no good reason to dress up a properly prepared scallop. Here, you simply poach bay scallops in butter infused with garlic and wine, them top them with Ritz crackers, saltines or panko for crunch. Adding herbs or a little heat would be inspired, but use a light hand. You don’t want to overpower the delicate nautical marshmallow.
Simple Baked Bay Scallops 4 servings
3 Tbsp. butter
2 Tbsp. minced garlic
12 oz. bay scallops, patted dry
4 Tbsp. crisp white wine such as a sauvignon blanc
¾ cup crushed Ritz crackers
4 Tbsp. grated Parmesan
• Move the oven rack to the highest level and preheat the oven to 400 degrees.
• Place the butter and garlic in a 24-ounce baking dish and bake 3 minutes, until the butter is melted.
• Remove the baking dish, leaving the oven on. Add the scallops and drizzle the wine over the top. Use a spoon to baste the scallops with the liquid until coated. Sprinkle the crushed crackers and Parmesan cheese over the scallops and bake 10 minutes.
• Switch the oven to the broiler and broil 2 minutes, until the cracker topping is browned.
• Serve with a hunk of bread to soak up the sauce.
This article appears in Readers’ Choice 2014.