Scallops Zinfandel

Scallops baked in white Zinfandel with garlic, chopped onions, and a crumbled cracker topping. This is a dinner-party-worthy dish that takes all of 15 minutes, most of that hands-off oven time.

The wine does double duty: it flavors the scallops as they bake and creates a light, aromatic broth in the bottom of the dish. Baking low and gentle keeps the scallops tender and silky instead of rubbery. Scallops overcook fast, so the short bake time is by design.

Crumbled crackers on top absorb some of the wine and pan juices, turning into a savory, slightly crispy topping that adds texture against the soft scallops. Fresh parsley scattered over the top right before serving adds color and a clean, herbal brightness.

Chef Tips

• Pat scallops dry before placing in the dish. Surface moisture dilutes the wine and prevents proper seasoning.
• Don’t overbake. Ten minutes at low heat is enough for most scallops. They’re done when opaque through the center.
• Use a wide, shallow baking dish so the scallops sit in a single layer. Stacking causes uneven cooking.
• Serve immediately with crusty bread to soak up the wine broth.

Variations

• Use dry white wine like Sauvignon Blanc or Pinot Grigio for a crisper, less sweet flavor.
• Add a tablespoon of butter to the dish before baking for a richer sauce.
• Top with panko breadcrumbs mixed with Parmesan instead of crackers for a crunchier, more savory crust.