During the winter some of the fisherman on Deer Isle rig up their boats, brave the frigid seas and bring back scallops. It’s not unusual to see a pick up truck with the back open and a sign advertising their fresh catch of scallops and fish along side one of the better traveled roads. The seafood is fresh, local, inexpensive, and purchasing it helps a local to survive during the cold months.
This recipe is a take off from the Southern delicacy of scalloped oysters recipe found in Saveur Magazine. It can be served as a “company dish” but there’s no need to save it for a special occasion. This plus a Caesar’s salad (consisting of romaine lettuce, croutons, shredded asiago cheese, and your favorite Caesar dressing) makes for a delicious dinner. I would add a bottle of chilled white wine. It doesn’t get better than this!
Cook time: 30 minutes
¼ lbs saltines (approximately 2 cups crushed)
4 tablespoons melted butter
1 tablespoon solid butter
2 cups scallops
1 cup cream
1. Preheat oven to 350°. Butter a small baking dish, about 8″ × 8″. Crush saltines into small pieces with a rolling pin or the bottom of a pan, to fill about 2 cups.
2. Spread one-third of the cracker crumbs in the bottom of the dish. Pour in half of the oysters and mix into crackers a bit with fingertips, then drizzle in 2 tbsp. of the melted butter. Repeat this process, ending with the last of the crackers. Slowly pour cream along edges of the dish; dot with the chilled butter. Bake 25–30 minutes, and brown under broiler for 3 minutes. Serves 6.
NOTE: I like spicey, strongly flavored food. This is good but a bit bland. I would serve it either with wedges of lemon or maybe sprinkle some paprika on top….or both. But it’s rich and delicious!