Dinah's Baked Scallops

Name: Dinah's Baked Scallops
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings black pepper to taste; 114 grams butter, melted; 20 buttery round crackers, crushed; 20 buttery round crackers, crushed; 60 milliliters dry white wine; 1 Tbsp chopped fresh parsley, for garnish; 1 teaspoon garlic powder; 1 lemon, juiced; 454 grams sea scallops, rinsed and drained

If you want to add more pescatarian recipes to your recipe box, Dinah's Baked Scallops might be a recipe you should try. One portion of this dish contains approximately 15g of protein, 27g of fat, and a total of 372 calories. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 35 minutes. Head to the store and pick up garlic powder, juice of lemon, parsley, and a few other things to make it today. Baked Scallops, Baked Scallops, and Baked Scallops are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

Equipment you will use

Baking Pan

Oven

Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.

Ingredients you will need

Garlic Powder

Black Pepper

Crackers

Scallops

Equipment you will use

Baking Pan

Bowl

In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.

Ingredients you will need

Lemon Juice

Scallops

Butter

Wine

Equipment you will use

Bowl

Bake in preheated oven until scallops are lightly browned, about 15 minutes.

Ingredients you will need

Scallops

Equipment you will use

Oven

Garnish with chopped parsley.

Ingredients you will need

Parsley

Equipment

Baking Pan

Oven

Bowl

Ingredients

Servings:

4servings

black pepper to taste 114grams

butter, melted 20

buttery round crackers, crushed 20

buttery round crackers, crushed 60milliliters

dry white wine 1Tbsp

chopped fresh parsley, for garnish 1teaspoon

garlic powder 1

lemon, juiced 454grams

sea scallops, rinsed and drained

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.