Baked Sea Scallops

For many New Englanders, it wouldn’t be summer without a stint at the beach. Whether it’s a few day trips here and there or your annual summer “vacation destination,” the combination of salty air, sunscreen, fried clams, paperback novels, and dripping ice cream cones is irresistible, and we usually spend the rest of the summer wishing we were back at the shore. When you’re not at the beach (and heck, even if you are), it’s the perfect time to bring the beach to you. Pick up some fresh summer seafood — from lobsters and crabs to fish and clams — and enjoy your supper on the deck or porch without the bother of swooping seagulls, sunburn, sandy feet. One of the easiest summer seafood dishes to make at home is a dish of baked sea scallops. Topped with a layer of buttery, seasoned cracker crumbs and a sprinkling of parsley and lemon juice, baked sea scallops take just minutes to prepare and are always a hit.

Scallops are in season from October – March, but are available year-round. Their soft texture (only over-cooked scallops are rubbery) and mildy sweet flavor make them a popular seafood choice, albeit a pricy one. Try to catch them when they’re on sale. To make baked sea scallops, start by picking up dry-packed fresh sea scallops (or the smaller bay scallops, if you prefer) on the day you plan to use them. I prefer sea scallops, and picked up a little less than the recipe called for since I was only making enough for two. After removing the muscle from the side of the scallop, gently rinse each one and pat it dry before arranging in a buttered casserole dish. Because my sea scallops were large, I also gently cut them into halves or thirds, but you can absolutely leave them whole.

After the sea scallops are in position, combine the cracker crumbs with some melted butter, fresh-grated Parmesan cheese, seasonings, lemon juice, and a little dry vermouth (which I swapped for sherry). Spoon the crumbs over the top of the scallops, sprinkle on some chopped parsley, cover the dish with foil, and bake for a half hour. Since I didn’t have any garlic salt I used sea salt, but added one clove of minced garlic. The baked sea scallops smelled amazing while they were in the oven, and after a few seconds under the broiler, were piping hot, buttery, and perfect for a summer supper on the porch.

Almost as good as being at the beach. Almost… Are you a fan of baked sea scallops? This post was first published in 2014 and has been updated. 

GET THE RECIPE: Baked Scallops Recipe