Baked Scallops

Back-to-back seafood recipes. Sorry about that. Still can't even look at chicken. Just a few more weeks to go until all the weird pregnancy symptoms should disappear though, so stay tuned.



This week's recipe is a rip-off from the restaurant Legal Seafood.

Ingredients:

2 lbs. sea scallops
salt and pepper to taste
1 Tbsp. fresh thyme leaves minced
½ C. buttermilk
20 Ritz¨ crackers -- hand crushed
¼ C. butter melted
1 lemon

Directions:

Heat oven to 400. In a bowl, season the scallops with salt and pepper. Add thyme and buttermilk and toss to coat the scallops.


Evenly place the scallops in an oven-proof casserole and cover with hand-crushed Ritz crackers. Top with melted butter and bake for 20 minutes. Squeeze juice of lemon over the scallops and serve immediately.


Verdict:


The only problem I had with this recipe was the need for buttermilk. It's not exactly something you keep on hand in your refridgerator. Or maybe that's just me.


I didn't eat many of these, but my mother and husband both enjoyed them. Very easy to make.