Scallops with Garlic Crumb

    35 min

    A super-tasty way of preparing scallops. They are coated in a garlic seasoned crumb, drizzled with white wine, butter and lemon juice and baked to perfection. Serve as a starter or main course.

    230 people made this

    Serves: 4 

    • 20 buttery round crackers, such as Ritz, crushed
    • black pepper to taste
    • 1 teaspoon garlic granules
    • 450g sea scallops, rinsed and drained
    • 110g butter, melted
    • 4 tablespoons dry white wine
    • 1/2 lemon, juiced
    • 1 tablespoon chopped fresh parsley, for garnish

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20cm square baking dish.
    2. Combine crushed crackers, black pepper and garlic granules in a small bowl. Press scallops into mixture so that they are evenly coated and place them in the greased baking dish.
    3. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
    4. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

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    Reviews & ratings
    Average global rating:

    Reviews in English (187)


    Absolutely gorgeous, taught my granddaughter to make this dish as part of her gcse exam as a starter  -  14 Sep 2014


    I have made this several times and love it. I am glad I read the reviews from others who had tried it. I did cut the butter down to 1/4 cup, added a splash of sherry, a couple dashes of hot sauce. I also added some old bay seasoning with the cracker crumbs when breading the scallops. I put the cracker crumbs, old bay, and garlic power in a plastic bag. Add the scallops and shake to coat then press any remaining loose crumbs into the scallops. If you spoon the liquid over the scallops you won't wash the crumb mixture off them. Baked as suggested but the last 2 minutes remove and sprinkle with parmesan cheese and broil the last 2 minutes. Will be making this one as often as possible.  -  06 Apr 2002  (Review from Allrecipes US | Canada)


    I wrote this recipe and did not intend for anyone to use the entire amount of butter-by the term "drizzling" I meant to lightly coat with the butter mixture-there will surely be some leftover  -  21 Apr 2002  (Review from Allrecipes US | Canada)