Scallops, Dinah's Baked
20 crackers; buttery, round (Ritz)
1 teaspoon garlic powder
black pepper; to taste
1/4 tsp paprika or Old Bay Seasoning (optional)
1 lb sea scallops; rinsed & drained
1/2 cup butter; melted
1/4 cup dry white wine
1/2 lemon; juiced
1/4 cup grated parmesan (optional)
1 tablespoon parsley; fresh, chopped
8 oz. spaghetti
Instructions:
1. Preheat oven to 350 F. Lightly grease an 8 x 8 inch baking dish.
2. Combine crushed crackers, black pepper, garlic powder and parmesan and paprika, if using, in a small bowl. Press scallops into mixture so that they are evenly coated and place them in the greased baking dish.
3. In a separate bowl, mix together melted butter, wine and lemon juice, drizzle mixture over scallops.
4. Start boiling spaghetti if using.
5. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Optionally you can add parmesan at 13 minutes and broil for 2 minutes. Garnish with chopped parsley.
Notes: If using frozen scallops, allow them to thaw in the fridge for 8 hours before cooking. Serve with spaghetti and grilled/roasted/sautéed veggies and lemon wedges. You can leave out the wine if you want since it has the acidic lemon juice but Grandma did cook with wine.
Source: Grandma
