By Lorac on March 11, 2004
Photo by Caroline Cooks
Photo by Caroline Cooks
"Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !"
Serving Size: 1 (323 g)
Servings Per Recipe: 4
"With all the great ratings, I had to try it. Overall the recipe had great flavor. I did make some changes. I had 2 1/2 lbs scallops and looking at the amount of cracker crumbs, I knew it would of been too much for just 2 lbs. But considering the extra 1/2 lb, I stuck to the cracker crumbs amount, but still cut back on the butter amount.
Sea scallops are key, and dry if possible. If you can't get dry fresh scallops, make sure to dry completely on a paper towel before using. This will help avoid extra moisture which some mentioned.
Next, I did use fresh thyme and plenty of pepper and some sea salt.
I mixed the cracker crumbs with the butter, only 1/3 cup, not 1/2 as stated and then topped the scallops. I felt there was less butter in the buttermilk at the bottom.
Also, I think it is important to get a pan that fits how many scallops you have. This way the crumbs stay on top vs the bottom of the pan. Mine turned out crunchy after 20 minutes at 425. I cooked them a bit hotter, but I had very very large scallops.
It was not my favorite dish as I couldn't taste just the scallops, but for those who like more sauce or seasoning on their seafood, I think it was very good.
But I think there are a few tricks to dish for a successful dish"
"Nice change from broiled/fried scallops. I changed the crackers from 2 cups down to 1. Used half the butter, and added old bay seasoning into the buttermilk/thyme mixture. Let it marinate for several hours then poured it into a glass baking dish and there you have it. Also put some fresh squeezed lemon juice over the top before baking. It was very tasty and gave the scallops a new twist. Will definitely make this again."
"I can't believe that Legal Seafood serves this horrible dish! Do not waste your time on this awful recipe. The scallops tasted like they were baked in wallpaper paste. Also they were way over done!"
"This is a keeper--an easy and delectable dish one can make inside. My hubby does not like seafood unless it is grilled and does not favor scallops. Even he liked this dish. Enough said."
"Absolutely delicious and easy. MUST use fresh lemons!"
"I had printed this recipe out so long ago and just now made it. BIG mistake to wait so long. It was delicious. I loved the tangy buttermilk mixed with the scallops and buttery crackers. Oh my goodness, so good. I served this with a lemony rice pilaf and asparagus, perfect meal. Thank you for sharing with us, I just wish I didn't wait so long before trying it."
"I halved this recipe....big mistake! These were devoured! Will be added to our Christmas Eve Seafood Fest from now on. I did sub milk lemon joice in place of the buttermilk. Seemed to work fine. Next time I think I will reduce butter/crumb mixture. While delicous as written and prepared, shaving off a few calories would be better for my thighs."
"The absolute BEST scallop recipe I have ever prepared and manageable for ALL skil levels. A MUST try!!!!"
"Absolutely delicious... definitely used less crackers... and I'm thinking less butter for next time because although it tastes great... the scallops were a bit lost in a sea of butter... and I followed the recipe to a tea."
"My hubby loved them, I thought the scallops turned out well but the seasoning could have been different for my taste, it seemed just a little odd for my palate. About half way through dinner my husband said " I never would have thought to put gravy with scallops". I looked at him funny then realized the seasoning and bread crumbs does taste a LOT like white biscuit gravy (the country style you have for breakfast). With that said, it was still ok for me and he really did like it."
"Oh my, these were SO good. I made this for myself, so I cut the recipe by 3/4 to use up about half a pound of scallops. So, so good. I didn't have buttermilk, so I added some extra lemon juice to regular milk. The thyme really adds to the flavor, so I'm glad I had some fresh stuff growing in my herb garden. Just delicious!"
"Wow, these were so good. The whole family really enjoyed them. I will be making these again and again. Have made this dish now about 5 times. It really is great!"
"Tried this recipe. Did not have buttermilk or Ritz crackers on hand. Substituted heavy cream plus lemon juice for buttermilk, and used ordinary breadcrumbs. Husband and I both thought it delicious! Will definitely make again! So easy for a great dinner!"
"oooohhhh yeah!!!!! super easy super yummy!!!!!! used lemon thyme and marinated all afternoon. Served over thin 100% whole grain pasta. Man this was good hubby, son of 9 and daughter of 5 agreed!!!! Couldn't have cost more than 14$ to make especially since I shopped at Aldi for everything and created at least 6 restaurant quality meals ;-)"
"Great, just like I remember them. So easy and delicious!!"
"Add me to the long list of believers! This is a great recipe.....wouldn't change a thing. Thanks for posting.....I'm just sorry it took me so long to find it."
"I love scallops! I added 1 cup of sliced mushrooms to the scallop mixture before topping with the cracker crumbs. Thanks for posting."
"Great recipe! I used a little bit less butter per other reviews. I think I used too much buttermilk but that's because I had less than 2 pounds of scallops and didn't cut it down so my fault. Other than that I went by the book. I used the jumbo scallops and they were delicious! Thanks for posting, I'll use this one in the future."
"Rich and delicious, and everything I was hoping it would be. I squirted lemon on just before serving for even more flavor. These were great served with rice as a side."