1 T butter, softened, plus 6 T unsalted soda crackers, pulverized
butter in a blender or placed between
1 pound (1 pint) Digby scallops, sheets of wax paper and crushed
or substitute large, whole bay with a rolling pin
scallops or sea scallops, cut ½ c soft fresh crumbs made from
into ¾-inch pieces homemade-type white bread,
1 tsp salt pulverized in a blender or finely
Freshly ground black pepper shredded with a fork
1½ c fine crumbs made from ½ c heavy cream
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Preheat the oven to 350°. With a pastry brush, spread the tablespoon of
softened butter over the inside surfaces of 6 large scallop shells or the
bottom andnsides of a 10-by-6-by-2-inch baking dish. (Arrange the shells,
if you are using them, side by side in a jelly-roll pan.) Place the scallops
in a bowl, sprinkle them with the salt and a liberal grinding of pepper, and
toss with a spoon to season the scallops evenly.In a heavy 8- to 10-inch skillet, melt the 6 tablespoons of butter over moderate heat. When the foam begins to subside, add the cracker and bread crumbs and stir for 4 or 5 minutes until the crumbs are crisp.
Spread about half the crumbs in the scallop shells or baking dish and scatter the scallops on top. Sprinkle the scallops with the remaining crumbs and pour in the cream. Bake in the middle of the oven for 30 minutes, or until the cream bubbles and the crumbs are golden. Serve at once. Serves 6.
