ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Virginia Baked Scallops

Yield 6 servings

Ingredients

  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes