Scallops in Sherry

This is a no-fuss scallop dish for one that goes from fridge to table in about 15 minutes. Bay scallops sit in melted butter, get topped with buttery bread crumbs and a splash of dry sherry, then broil just until the crumbs turn golden and the scallops are barely cooked through.

The recipe uses sherry two ways. Sweet sherry in a quick marinade adds a rounded, almost caramel sweetness to the scallops, while dry sherry sprinkled on before broiling brings a sharper, nuttier note that balances the richness of all that butter.

Bay scallops are small and cook fast under a broiler, sometimes in as little as 3-4 minutes. Watch them like a hawk. The line between perfectly done and rubbery is razor thin with scallops this size.

Half the melted butter goes in the bottom of the casserole dish, the other half gets mixed with the bread crumbs. That means the scallops are essentially poaching in butter from below while the crumb topping crisps from above.

Pro Tips

• Pat the scallops dry before placing in the dish. Surface moisture steams under the broiler instead of browning.
• Position the oven rack 4-5 inches from the broiler element. Too close and the crumbs burn before the scallops warm through.
• Use a shallow casserole or gratin dish so the scallops spread in a single layer. Stacking them means uneven cooking.
• Serve immediately. Scallops toughen as they cool and the bread crumbs lose their crunch fast.

Variations

• Garlic butter: Add a minced clove of garlic to the melted butter before splitting it between the dish and the crumbs.
• Herb crust: Mix fresh chopped parsley and a pinch of thyme into the bread crumbs.
• Sea scallops version: Use 2-3 large sea scallops instead of bay scallops, but increase broiling time to 5-7 minutes.