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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups Ritz crackers |
||
| Calories 421 | ||
| Calories from Fat 225 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.1g | 38% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 137mg | 45% | |
| Sodium 562mg | 23% | |
| Potassium 825mg | 23% | |
| Total Carbohydrate 9.8g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.5g | ||
| Protein 39.7g | 79% | |
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Legal Seafood Style Baked Scallops
By: Lorac
Mar 11, 2004
Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !
SERVES 4
Ingredients
- 2 lbs sea scallops
- salt and pepper
- 1 teaspoon fresh thyme leave, minced
- 1/2 cup buttermilk
- 2 cups hand crushed Ritz crackers
- 1/2 cup butter, melted
- 1 small lemon, halved
Directions
1
Preheat oven to 400°F.2
Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.3
Place scallops evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.4
Bake for 20 minutes, squeeze lemon over scallops and serve immediately.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: SilverOpera
On Jun 15, 2009
Unbelievably rich and delicious! I didn't have a lemon on hand, so I used some lemon pepper seasoning in place of regular pepper on the scallops (okay, so I used regular pepper too...) and it worked just fine. The fresh thyme really complimented the scallops well. I stuck the finished dish under the broiler for a minute or two to really crisp up the cracker crumbs. I plan to make this as often as I can and still fit into my pants!
From: Chef #1167873
On Jun 11, 2009
Very good and easy. I served it over pasta and it was a delicious creamy seafoody dish.
From: Michelle S.
On Dec 15, 2005
Absolutely phenomonal!! And SO easy to prepare! I followed the directions exactly and used the dashes of cayenne as well. A fantastic dish for company or special treat. My only piece of advice is to make sure you wash your scallops well. I thought I had and still got grit....thank God it was me who got it and NOT my guest! Lorac this is a winner ANY way you look at it.
From: Hey Jude
On Dec 28, 2004
I have to add my 5 *'s to this recipe because it's just fabulous. These scallops are quick, easy and delicious. I halved the recipe easily and added a bit of the buttermilk to the baking pan along with the scallops. I served them with roasted potatoes and green beans but my husband and I both agreed the scallops, with the resultant sauce, would be really good over noodles. This is going into my 'Best of the Bunch' beause it's so easy and delicious. Thanks Lorac for posting this recipe 
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