Friday, April 1, 2011


Baked Scallops
The Old Farmer's Almanac Everyday Cookbook
copyright 2008

Just another good "Maine" dish.  This is how mother always made it.

2 pounds scallops
1 stick of butter, melted
1/4 cup grated Parmesan cheese
1 cup crushed Ritz crackers (almost 1 sleeve of crackers)
1 tbsp fresh lemon juice (1/2 lemon)
1/4 tsp black pepper
1/4 tsp garlic salt
1 tbsp dry vermouth

Preheat oven to 325 degrees. Rinse the scallops and pat dry with paper towels. Place the scallops in a greased 2 quart casserole or 8 inch baking pan. In a bowl, mix together the remaining ingredients and spoon on top. Cover the dish with aluminum foil or cover with your casserole dish cover. Bake for 30 minutes. Remove cover the last 5-10 minutes of baking to allow the top to get crisp. 6 Servings

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1 comment:

  1. Andi, I wouldn't have thought of baking them! Thanks for adding to the collection. Cheers