Baked Bay Scallops
This mollusk meal is anything but ordinary. Little bay scallops make the perfect baby seafood casseroles full of big flavor. You won’t believe there are only 10 ingredients — and this dinner recipe only take 30 minutes.
1 ½ lb. bay scallops
4 Tbsp. unsalted butter, melted and divide
2 Tbsp. fresh lemon juice
2 Tbsp. dry vermouth
1 tsp. minced fresh garlic
1/2 tsp. kosher salt
¼ tsp. each cayenne pepper and black pepper
8 Tbsp. dry instant rice (½ cup)
20 Ritz crackers (crushed to about ½ cup)
¼ cup grated Parmesan
2 Tbsp. chopped fresh parsley
2 tsp. minced lemon zest
Preheat oven to 400°. Lightly coat four 8-oz. ramekins with nonstick spray.
Toss scallops with 2 Tbsp. butter, lemon juice, vermouth, garlic, salt, cayenne, and black pepper. Spoon 2 Tbsp. rice in the bottom of each ramekin. Divide scallop mixture among ramekins.
Combine crushed crackers, Parmesan, parsley, zest, and remaining 2 Tbsp. butter; season with salt and black pepper. Sprinkle crumb mixture over scallops.
Bake scallops until crumbs are golden and scallops are cooked through, roughly 20 mins
Recipe via Cuisine At Home