KT
Kelly TinklerTogue worked at J's Oyster on Portland, Maine's waterfront for 25 years, and this was a customer (and staff) favorite.
Ingredients
- 1 lb Downeast Dayboat scallops (fresh or frozen)
- 7 tbs butter, divided into 2 tbs and 4 tbs and 1 tbs portions
- Splash of white wine (optional)
- 1-2 tbs honey (or maple syrup)
- Salt and white pepper, to taste
- 1/4 - 1/2 cup Ritz cracker crumbs
Instructions
- Melt 1 tbs butter in a heavy skillet.
- When pan is very hot, add scallops and briefly sear on both sides - you just want to get a nice brown crust, not cook them through.
- If using wine, add a splash and scrape bottom of pan to get up all the tasty bits.
- Add 5 tbs butter and honey or maple syrup. Season to taste with salt and white pepper. Pour into buttered casserole dish.
- Meanwhile, melt remaining 1 tbs butter and toss with crumbs.
- Spread crumbs over casserole dish (amount you use depends on how crunchy you want it to be).
- Bake at 400 degrees until scallops are cooked to your liking and crumbs crisp up.
Tips
My advice: don't overcook - you just want to crisp/brown the crackers.
