Ingredients:

  • 680g (1.5 lbs) Jumbo Sea Scallops (U-10 or U-12 size)
  • 15 ml (1 tbsp) Dry White Wine
  • 2.5g (1/2 tsp) Fine Sea Salt
  • 1.2g (1/4 tsp) Freshly Cracked Black Pepper
  • 1 cup Ritz Crackers (approx. 24 crackers), crushed into coarse crumbs
  • 57g (4 tbsp) Unsalted Butter, cold and cubed small
  • 2 cloves Garlic, microplaned
  • 5g (1 tbsp) Fresh Italian Parsley, finely chopped
  • 0.5 Lemon, zested
  • 25g (0.25 cup) Freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: High heat is non negotiable for that quick sear like finish.
  2. Place the 680g of scallops on a plate lined with paper towels. Pat the tops firmly with another towel until the surface feels tacky and matte.
  3. Season the Base: Arrange scallops in a single layer in your baking dish. Drizzle with the 15 ml of white wine and sprinkle with the salt and pepper.
  4. Crush your 1 cup of Ritz crackers in a bag or food processor until they look like coarse gravel.
  5. In a small bowl, toss the crumbs with the garlic, parsley, lemon zest, and Parmesan cheese.
  6. Add the 57g of tiny, cold butter cubes to the crumb mixture. Use your fingers to rub them in slightly until the mixture looks like wet sand with visible butter chunks.
  7. Mound a generous tablespoon of the crumb mixture onto each scallop, pressing down gently so it sticks.
  8. Slide the dish into the oven and bake for 12 minutes until the topping is deeply bronzed and the scallops are opaque.
  9. Let the dish sit for 2 minutes. Note: This allows the juices to settle and the crust to fully crisp up.