Baked Sea Scallops
So... I was supposed to leave for Paris today. Thanks a lot, Irene. For screwing up my plans, but also for giving me a few extra days with R and the pups. But also for messing with my city in a way I'm not excited about, and for freaking me out enough over the last few days that I bought gallon jugs of water, batteries for the flashlights and canned tuna. But I'll be skipping town any day now. And maybe by the next time we talk I'll finally be in Paris.
I'm going to warn you now that I'm planning on pre-scheduling some posts for the first few weeks in case cooking just doesn't happen the moment I get over there. But since I'm not there yet, I can't really go on about Paris. I can tell you, however, about a recipe my mom has been raving about for months. Months. Years, actually, but she rediscovered it recently when staying with my grandmother for an extended visit.
There are a couple of reasons she loves this recipe. 1) It's effortless. 2) It's fast. 3) It's delicious. Three good reasons that should have you convinced by now. Plus, sea scallops are kind of classy. Kind of fancy in that we normally don't eat them every day. And yet active time is about 5 minutes.
Nana's Sea Scallops
We usually do 4 scallops per person. So for 4 people, you'll need 16 scallops
4 shallow dishes
8 ritz crackers
1 1/2 sheets graham crackers
2 tablespoons butter, melted
Preheat the oven to 350 F.
Lightly butter 4 shallow baking dishes (like shallow ramekins or individual gratin dishes). Place 4 scallops in each, and pour the melted butter over them.
Crush together the ritz crackers and the graham crackers and sprinkle over the scallops (you'll probably have some leftover).
Bake for about 20 minutes until the scallops are cooked through. Serve and enjoy!