Norwich Inn Scallops
Ready to serve in about half an hour, this makes entertaining seem effortless. The dash of allspice adds a unique touch. –The Inn at Norwich, Norwich, Vermont
Yield: Serves 4.
- 1 pound baby sea scallops or bay scallops
- 20 Ritz crackers
- 1 teaspoon minced red Italian onion
- 1 teaspoon minced green top of leek or scallion
- 1/2 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 cup butter, at room temperature
- 1/4 cup dry sherry
- Lemon wedges
Preheat oven to 350 degrees F. Wash scallops and dry on paper towels. If large sea scallops are used, cut them in thirds. In a blender or food processor pulverize crackers to a fine powder. Empty onto a plate and stir in pinches of salt, pepper, and allspice. With a spoon or the fingers, knead minced onion, leek or scallion, garlic, and lemon juice into the butter. Roll scallops in powdered crackers until thoroughly coated. Shake off excess and place scallops in a casserole. Dot with the prepared butter and add sherry. Place in oven and bake just until tender, 15-20 minutes. Whisk under broiler about half a minute to lightly brown scallop tops. Serve with lemon wedges.