This dish is a true New England classic, always making its way to the table, particularly in those first weeks of Cape Cod’s bay scallop season. It evokes warm memories of crisp evenings, where the hearty, warm meal would be paired with a fresh salad of greens and late-season herbs—simple, satisfying, and perfectly in tune with the season’s flavors.
Bay Scallop Casserole
Serves 4
INGREDIENTS
Butter cracker crumbs- Saltines, Townhouse. or Ritz
1 1/2 pound of scallops- we prefer the more traditional bay scallop, but sea scallops work as well
Salt and pepper
1/4 cup white wine or cream sherry
4 tablespoons of cream
1/2 cup of buttered bread crumbs
DIRECTIONS
Butter a baking dish and place a layer of crushed crackers on the bottom. Place a layer of scallops over the crackers, sprinkle with salt and pepper. Add 2 tablespoons of wine or sherry, 2 tablespoons of cream, and a dot with butter. Add a layer of crackers, and then another layer of scallops, seasonings, and liquids. Dot with butter, cover with cracker crumbs, and top with buttered bread crumbs. Add a bit more of the liquids, salt, and pepper; and dot with butter. Bake at 425 degrees for approximately 30-35 minutes until bubbling, and the internal temperature of the scallops is 145 degrees.
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