Garlic and Wine Scallops
Broiled scallops with a buttery cracker-crumb topping. –Sugar Hill Inn, Franconia, New Hampshire
Yield: Serves 6.
- 1-1/2 pounds scallops
- 2 to 3 cloves garlic, split
- 4 tablespoons butter
- 2 tablespoons minced scallions or greens onions
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dry white wine
- 8 to 10 Ritz crackers, crumbled
Wash and dry scallops. Brown garlic in half the butter (2 tablespoons), then remove garlic and discard. Add onions, parsley, and seasonings. Place scallops in shallow baking dish and pour seasoned butter over them. Let stand in refrigerator until just before serving time. Then add wine and broil 3-4 minutes. Turn and broil for same length of time on other side. A minute before scallops are done, add crumbled Ritz crackers that have been sautéed in the remaining 2 tablespoons butter. Broil until topping is browned.