New England Scallop Casserole
Indulge in the coastal charm of this New England Scallop Casserole, a rich and flavorful dish that transforms fresh scallops into a comforting delight. Tender scallops are bathed in a luxurious blend of butter, garlic, lemon juice, white wine, and cream, then topped with a crisp, golden crust made from crushed Ritz crackers, panko breadcrumbs, and fresh parsley. A touch of paprika adds a hint of warmth and vibrant color to the casserole. Baked to perfection in just 25 minutes, this easy seafood recipe is ideal for weeknight dinners or special occasions. Serve it alongside steamed vegetables or a crisp green salad for an unforgettable taste of New England. Perfectly balanced in flavor and texture, this scallop casserole is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound fresh scallops
- 6 tablespoons unsalted butter
- 1.5 cups Ritz crackers, crushed
- 0.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 0.25 cups dry white wine
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cloves garlic, minced
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish lightly with butter or nonstick cooking spray.
Rinse the scallops thoroughly under cold water and pat them dry with paper towels. If the scallops have a tough side muscle, gently remove it.
In a small saucepan, melt 4 tablespoons of the butter over medium heat. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the lemon juice, dry white wine, heavy cream, salt, and black pepper to the melted butter mixture. Stir well and let it simmer for 2-3 minutes, then remove from heat.
Arrange the scallops in a single layer in the prepared baking dish. Pour the butter mixture evenly over the scallops.
In a medium-sized bowl, combine the crushed Ritz crackers, panko breadcrumbs, and chopped parsley. Melt the remaining 2 tablespoons of butter and drizzle it over the mixture. Toss until evenly combined.
Sprinkle the cracker mixture evenly over the scallops, ensuring they are fully covered.
Dust the top of the casserole with a light sprinkle of paprika for a touch of color.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the scallops are cooked through and the topping is golden brown. The internal temperature of the scallops should reach 145°F (63°C).
Once baked, let the casserole rest for 5 minutes before serving. Garnish with extra chopped parsley, if desired, and serve warm along with steamed vegetables or a side salad.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
