Vieiras do Mar Peladas Jumbo

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Recipe

Baked Scallop Casserole
“Down East” Style

1 lb. Naked Sea Scallops, thaw and pat dry excess moisture
Ingredients:

• 1 lb – 14 oz. can Artichoke hearts, packed in water
• 2 tbl – Fresh garlic, finely chopped
• ¼ cup – White wine, use what you drink!
• 1 tsp – Fresh garlic, chopped finely
• To taste – Kosher salt + fresh ground pepper

Oyster Cracker Topping:

• 6 tbl – Butter, melted
• 2 cups – Oyster crackers
• 2 tbl – Fresh parsley, chopped
• ½ each – Lemon, zested and then juiced

Method:

• Pre-heat oven to 450°F.
• Pulse oyster crackers in a food processor until coarsely ground.
• Add butter, parsley and lemon. Pulse just to combine + keep chilled.
• In a bowl – combine the scallops, garlic, wine and melted butter + toss well.
• Season with salt + pepper. Transfer to a casserole dish in one layer.
• Sprinkle the cracker mixture evenly over the scallops.
• Bake for 14-16 minutes, until crumbs have browned + scallops are cooked through.