Virginia Baked Scallops

Oxmoor House
6 servings


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2 pounds fresh bay scallops
2 cups buttery round cracker crumbs
1/4 cup butter or margarine, melted
1/4 cup catsup
1/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced green onion
1 tablespoon butter or margarine, melted


Rinse scallops thoroughly in cold water; drain well. Combine scallops, cracker crumbs, 1/4 cup butter, catsup, sugar, salt, and pepper; stir well. Spoon scallop mixture into a greased 1 1/2- quart casserole or 6 greased 10- ounce custard cups.

Combine green onion and remaining butter; sprinkle evenly over scallop mixture. Bake at 350° for 30 minutes or until lightly browned. Serve immediately.

Created date

February 2010