Baked Scallop Casserole with Buttered Cracker Topping

Why You’ll Love This Recipe

• Pure scallop sweetness shines under a buttery, golden cracker topping.
• Fast enough for a weeknight, special enough for company.
• One pan, minimal fuss—no splatter, no searing.
• White wine keeps the scallops juicy while the crumbs bake up irresistibly crisp.

Grocery List

• Produce: Garlic, fresh chives, lemon (optional)
• Dairy: Unsalted butter
• Pantry: Butter crackers, dry white wine, kosher salt, black pepper, sweet paprika (optional); Seafood: 1 1/2 lb dry day-boat sea scallops

Full Ingredients

For the scallops and base

• 1 1/2 pounds dry day-boat sea scallops (large), side muscle removed
• 1/3 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/4 teaspoon kosher salt (plus more to taste)
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon softened butter (for greasing the baking dish)

For the cracker topping

• 1 1/4 cups crushed butter crackers (about 30 crackers), coarsely crushed
• 6 tablespoons unsalted butter, melted, divided (5 tbsp for crumbs, 1 tbsp to drizzle)
• 2 garlic cloves, finely minced
• 1/4 teaspoon sweet paprika (optional)

For finishing

• 2 tablespoons finely snipped fresh chives, plus more to taste
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Preheat the oven to 425°F (220°C) with a rack in the center. Lightly grease an 11×7-inch baking dish or shallow gratin dish with the softened butter.

Step 2: Prep the scallops

Pat the scallops very dry on all sides with paper towels (this is key for a non-soggy topping). If you see a small, tough, crescent-shaped side muscle on any scallop, peel it off and discard. Season the scallops lightly with kosher salt and black pepper.

Step 3: Crush crackers and melt butter

Place the crackers in a zip-top bag and crush with a rolling pin to coarse crumbs (think pea-to-rice sized pieces; avoid turning them into dust). Melt the butter and measure out 5 tablespoons for the crumbs, reserving 1 tablespoon for drizzling later.

Step 4: Mix the buttery crumb topping

In a bowl, combine the crushed crackers, 5 tablespoons of melted butter, minced garlic, and paprika (if using). Toss until every crumb is evenly moistened and fragrant.

Step 5: Arrange scallops and add wine

Lay the scallops in the prepared dish in a single snug layer. Pour the white wine around the scallops so it pools in the bottom of the dish; avoid pouring directly over the tops to keep the crumbs crisp.

Step 6: Blanket with crumbs and bake

Sprinkle the crumb mixture evenly over the scallops without packing it down. Drizzle the remaining 1 tablespoon melted butter over the top. Bake for 12–15 minutes, until the scallops are just opaque and springy and the liquid is bubbling. An instant-read thermometer should read 125–130°F in the center of the largest scallop.

Step 7: Crisp, rest, and finish

For extra color, switch to broil for 1–2 minutes until the topping is deeply golden. Remove from the oven, let rest 3 minutes to settle the juices, then shower with chives. Serve immediately with lemon wedges if you like.

Pro Tips

• Use dry day-boat scallops (not “wet” or sodium-tripolyphosphate–treated). Dry scallops sear and bake better and won’t weep excess liquid.
• Pat scallops very dry; moisture is the enemy of a crisp topping.
• Keep scallops in a single layer. If your dish is crowded, use a larger one so they cook evenly.
• Choose a dry, crisp wine you enjoy drinking. No wine? Substitute low-sodium seafood or chicken stock plus 1 teaspoon lemon juice.
• Pull them just shy of done; carryover heat finishes the cook. Aim for 125–130°F in the center.

Variations

• Garlic–Parmesan: Add 2 tablespoons finely grated Parmesan and 1 teaspoon lemon zest to the crumb mixture.
• Smoky Bacon–Shallot: Stir 2 tablespoons finely chopped cooked bacon and 1 tablespoon minced sautéed shallot into the crumbs; replace 1 tablespoon butter with bacon fat.
• Gluten-Free: Use your favorite gluten-free butter crackers or gluten-free panko tossed with 1/2 teaspoon sugar to encourage browning.

Storage & Make-Ahead

Best enjoyed right from the oven. If needed, you can crush the crackers and mince the garlic up to 2 days ahead (store crumbs airtight and garlic refrigerated). Do not top the scallops until just before baking or the crumbs will soften. Leftovers keep 1–2 days refrigerated; reheat gently at 300°F (150°C), covered, for 8–10 minutes until warm. Avoid microwaving (it can make scallops rubbery). Freezing is not recommended.

Nutrition (per serving)

Approximate values: 430 calories; 31 g protein; 24 g fat (14 g saturated); 12 g carbohydrates; 1 g sugar; 0 g fiber; 850 mg sodium. Values will vary based on cracker brand and salt levels.