“Anchors Aweigh” – Scallop Casserole

“’Close your eyes,’ he had said to her. ‘Food demands complete submission.’  And then he placed a perfect scallop in her mouth.  ‘Do you taste the sea?’
“Delphine did.  Not just the salt of the sea but the very air of the moment that the shell was pulled from the sand.  ‘A storm, perhaps. There is a dark edge to the sweetness of the meat.’”

― N.M. Kelby, White Truffles in Winter (A wonderful read, too!)

Yes, yes, I know it’s “Taco Tuesday,” but it’s scallop season here in Maine, and when you suddenly get your hands on 2 pounds of fresh, just-off-the-boat scallops, well … even the jarabe must yield to a sailor’s hornpipe.  It’s time for our favorite scallop casserole; it’s easy and relatively quick to fix and there’s the bonus of extra scallops (shhh … leftovers) for scallop sandwiches tomorrow tucked into some homemade seeded rolls and topped with fresh avocado slices (since we will not be using them tonight for the salsa) and some spicy mayo.  😊 


  • 2 pounds scallops
  • 1 small onion, chopped
  • 2 stacks (since they’re now smaller) of Ritz crackers, crushed
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 stick (1/2 cup) butter, melted


Preheat your oven to 325º F, and make sure your rack is in the middle position. 

Wash and clean the scallops and pat them dry. 

Spread the scallops evenly in a 9×13 baking pan.

In a bowl mix together the chopped onion, crushed crackers, Parmesan, pepper, garlic powder, and lemon zest.  Distribute this mixture evenly over the scallops. 

Stir the lemon juice into the melted butter and pour it evenly over the crumb topping in your baking pan. 

Place your baking pan in the oven and allow it to cook for 30 minutes or until the scallops are done. 

If you prefer a darker, crunchier topping, you can place the pan (do NOT do this with a glass baking dish) under the broiler for an additional minute or two. 

We love this dish even more than seared scallops, and serve it with plenty of roasted Brussels sprouts.

“They that go down to the sea in ships, that do business in great waters; these see the works of the Lord, and his wonders in the deep.” Psalm 107:23-24

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