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No fancy name here...just how I've been doing scallops for years. I'm fortunate to live where I can get fresh, large scallops from the North Atlantic. If you use the frozen ones, try to get the flash-frozen kind without a lot of juice, and avoid the little "bay scallops" altogether...they tend to be tough and taste more fishy.


  • 1 pound large sea scallops (sometimes sold as "diver" scallops)
  • 1/2 stick butter, melted (no margarine!)
  • 1 teasp. lemon juice
  • 1 teasp. sugar
  • 1 Tbl. sliced green onion, or finely diced regular onion
  • 3/4 of a tube of butter crackers (like Townhouse, or Pepperide farms butter crackers)


  • Pre-heat oven to 450F.
  • Prepare scallops by rinsing in cold water, then draining well and patting very dry with paper towels.
  • Remove the little piece of tough connective muscle, if necessary, and cut each scallop into 2-3 pieces.
  • Finely crush the crackers, combine with sugar and chopped onion.
  • Place scallops in a large bowl, and sprinkle with the lemon juice, tossing to coat.
  • Pour the melted butter in and toss again.
  • Add the crumb mixture and toss till scallops are well coated.
  • Turn the coated scallops into a casserole dish large enough to accomodate it, being careful not to pack mixture down.
  • Sprinkle casserole with paprika and bake for 12-15 minutes, until scallops are golden brown on the top and no longer opaque throughout when cut open.

Categories: Main Dish  Oven  Shellfish 
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