Crunchy Honey Buttered Scallops
Crunchy Honey Buttered Scallops
Maine dayboat scallop advocate and purveyor, Togue Brawn, contributed this recipe that’s long been a favorite of the customers and staff at J’s Oyster on Portland’s waterfront.
Recipe provided by
Togue Brawn
Ingredients
- 1 lb Dayboat scallops
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- 7 tbs butter, divided into 2 tbs and 4 tbs and 1 tbs portions
- splash of white wine
- 1-2 tbs honey (you can also use maple syrup)
- salt and white pepper to taste
- 1/4 – 1/2 cup Ritz cracker crumbs
- Prep Time:
- Serves:
Directions
Melt 1 tbsp butter in a heavy skillet. When the pan is very hot, add scallops and briefly sear on both sides – you just want to get a nice brown crust, not cook them through. If using wine, add a splash and scrape the bottom of the pan to get up all the tasty bits. Add 5 tbs butter and honey or maple syrup. Season to taste with salt and white pepper. Pour into a buttered casserole dish.
Meanwhile, melt remaining 1 tbsp butter and toss with crumbs. Spread crumbs over the casserole dish (amount you use depends on how crunchy you want it to be).
Bake at 400 degrees until scallops are cooked to your liking and crumbs crisp up. My advice: don’t overcook – you just want to crisp/brown the crackers.
