Baked Scallops with Bibb Salad
By Lawman JohnsonPublished on October 18, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
32 Ritz crackers, broken into ¼-inch pieces1½ teaspoons minced fresh thyme, divided½ teaspoon grated lemon zest, divided, plus 7 teaspoons juice, divided1½ pounds large sea scallops, tendons removed1¾ teaspoons table salt, divided1¼ teaspoons pepper, divided8 tablespoons unsalted butter, cut into 8 pieces2 shallots (1 minced, 1 sliced thin)2 garlic cloves, minced2 tablespoons extra-virgin olive oil 1 head Bibb lettuce (8 ounces), leaves separated
Before You Begin
Serve with lemon wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine crackers, ½ teaspoon thyme, and ¼ teaspoon lemon zest in small bowl. Sprinkle scallops with ½ teaspoon salt and ¾ teaspoon pepper. Melt butter in 10-inch ovensafe skillet over medium heat. Add minced shallot, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 3 minutes. Add garlic, 1 teaspoon lemon juice, and remaining 1 teaspoon thyme and cook, stirring, until fragrant, about 30 seconds.
- Off heat, place scallops in skillet and turn to coat. Scatter cracker mixture evenly over scallops. Transfer skillet to oven and bake until crackers are golden brown and edges are bubbly, 8 to 10 minutes.
- Meanwhile, combine sliced shallot and remaining ¼ teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Whisking constantly, slowly drizzle in oil until incorporated. Add Bibb lettuce and toss to combine. Season with salt and pepper to taste. Serve scallops with salad.
Time
40 minutesYield
Serves 4Ingredients
32 Ritz crackers, broken into ¼-inch pieces
1½ teaspoons minced fresh thyme, divided
½ teaspoon grated lemon zest, divided, plus 7 teaspoons juice, divided
1½ pounds large sea scallops, tendons removed
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
8 tablespoons unsalted butter, cut into 8 pieces
2 shallots (1 minced, 1 sliced thin)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
32 Ritz crackers, broken into ¼-inch pieces
1½ teaspoons minced fresh thyme, divided
½ teaspoon grated lemon zest, divided, plus 7 teaspoons juice, divided
1½ pounds large sea scallops, tendons removed
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
8 tablespoons unsalted butter, cut into 8 pieces
2 shallots (1 minced, 1 sliced thin)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
32 Ritz crackers, broken into ¼-inch pieces
1½ teaspoons minced fresh thyme, divided
½ teaspoon grated lemon zest, divided, plus 7 teaspoons juice, divided
1½ pounds large sea scallops, tendons removed
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
8 tablespoons unsalted butter, cut into 8 pieces
2 shallots (1 minced, 1 sliced thin)
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 head Bibb lettuce (8 ounces), leaves separated
Why This Recipe Works
Tender scallops bathed in a lemony butter and topped with crunchy cracker crumbs made for an elegant yet superspeedy meal.
Before You Begin
Serve with lemon wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine crackers, ½ teaspoon thyme, and ¼ teaspoon lemon zest in small bowl. Sprinkle scallops with ½ teaspoon salt and ¾ teaspoon pepper. Melt butter in 10-inch ovensafe skillet over medium heat. Add minced shallot, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 3 minutes. Add garlic, 1 teaspoon lemon juice, and remaining 1 teaspoon thyme and cook, stirring, until fragrant, about 30 seconds.
- Off heat, place scallops in skillet and turn to coat. Scatter cracker mixture evenly over scallops. Transfer skillet to oven and bake until crackers are golden brown and edges are bubbly, 8 to 10 minutes.
- Meanwhile, combine sliced shallot and remaining ¼ teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Whisking constantly, slowly drizzle in oil until incorporated. Add Bibb lettuce and toss to combine. Season with salt and pepper to taste. Serve scallops with salad.
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