Soft, tender scallops are coated in a garlicky, crispy crumb before being baked until crisp with butter and wine. Serve them with a squeeze of lemon juice or lime juice and a green salad.
- 450g sea scallops, cleaned
- 20 small crackers
- 110g melted butter
- 4 tbsp. white wine
- 1 tsp. garlic granules
- Juice of 1/2 a lemon
- Salt and pepper
Preheat the oven to 180C. Grease a baking dish.
Whiz the crackers, black pepper, garlic and salt in a blender until finely processed.
Press the scallops into the crumb so they are evenly coated on all sides, then put into the prepared baking dish. Mix the wine, butter and lemon juice together, then drizzle all over the scallops.
Bake the scallops until lightly browned, around 15 minutes.