Cracker Scallops
Cracker Scallops offer tender, juicy scallops topped with a crunchy, flavorful crust of crushed crackers, sun-dried tomatoes, garlic, and herbs, perfect for elegant yet easy dining.
Ingredients
Instructions
- Dry scallops with paper towels.
- Season scallops with freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until very hot.
- Add scallops to the skillet, then add garlic and cook briefly.
- Immediately add sun-dried tomatoes and toss to combine.
- Add crushed crackers, lemon juice, chopped parsley, and butter to the skillet.
- Cook and stir until scallops are cooked through and crackers are browned.
- Garnish with remaining chopped parsley before serving.
Tips & Substitutions
For optimal flavor, use fresh scallops instead of frozen, which can have a watery texture. If you don't have sun-dried tomatoes, roasted red peppers can be a great substitute. Adjust the garlic to your taste, and consider adding a pinch of red pepper flakes for a bit of heat. For a gluten-free version, substitute the saltine crackers with gluten-free breadcrumbs.
Serving Suggestions
Serve these cracker scallops alongside a fresh green salad or over a bed of sautéed spinach for a delightful contrast. A glass of chilled white wine, such as Sauvignon Blanc, complements the dish beautifully. For a special occasion, consider pairing with Avocado Half-Shells With Seafood as an appetizer.
Storage & Reheating
Store any leftover cracker scallops in an airtight container in the refrigerator for up to 2 days. To reheat, place the scallops in a skillet over medium heat with a splash of olive oil, stirring gently until warmed through. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cracker Scallops contains roughly 588 calories, with 40g protein, 70g carbohydrates, and 27g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (200% of the Daily Value), and dietary fiber (148% of the Daily Value). Note that it is relatively high in sodium, at 533mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
While fresh scallops are preferred for their texture and flavor, you can use frozen scallops. Just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before cooking.
What can I substitute for scallops if I don't have them?
If you don't have scallops, shrimp or crab meat can work well in this recipe. Both options will provide a similar seafood flavor and texture. Adjust the cooking time accordingly, as shrimp cooks faster than scallops.
How do I know when the scallops are fully cooked?
Scallops are perfectly cooked when they are opaque and firm to the touch. They should have a slight golden crust on the outside. Overcooking can make them tough, so keep a close eye on them while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).