Crispy Lemon-Wine Scallops with Buttery Crumb Crust (Aka: “Firehouse Scallops” – Because Comfort Tastes Like This)

I’ll never forget the couple of weeks when my son and daughter-in-law stayed with me after their house caught fire. The air still smelled faintly of smoke on their clothes, but the kitchen? That smelled like buttery, garlicky, lemon-kissed heaven.

 I needed something fast, forgiving, and soul-soothing. Enter: “Firehouse Scallops,” crispy, golden, and bursting with flavor. I used weathervane scallops (the smaller, sweeter kind from Alaska), so they cooked in a flash and stayed tender.

 Let’s be honest — this isn’t a beauty queen of a dish. No perfect sear, no fancy plating. Just a humble 8”x8” pan of crumb-coated magic that disappears faster than you can say “seconds, please.”

We devoured it with crusty bread and a simple green salad. Three forks, one pan, zero leftovers. “Firehouse Scallops” (Crispy Lemon-Wine Baked Scallops)

 20 buttery round crackers (like Ritz), crushed

Freshly ground black pepper, to taste

¼ t. kosher salt

1 t. garlic powder

¼ t. Old Bay seasoning

1 lb. weathervane sea scallops (or any fresh/dry scallops), rinsed & drained

¼ c. butter, melted

¼ c. dry white wine (Sauvignon Blanc works great)

Juice of ½ lemon

¼ c. freshly grated Parmesan cheese

1 T. chopped fresh parsley, for garnish

 Preheat oven to 350°F. Lightly grease an 8x8 baking dish.

 In a Ziploc bag, combine crushed crackers, pepper, salt, garlic powder, and Old Bay. Shake to mix.

 Add scallops and shake gently until evenly coated. Arrange in the baking dish. Pat any leftover crumbs on top and press lightly.

In a small bowl, whisk melted butter, wine, and lemon juice. Spoon evenly over scallops.

 Bake 15 minutes or until scallops are opaque and crumbs are golden.

Remove from oven, sprinkle with Parmesan, and broil 1–2 minutes until bubbly and browned.

 Garnish with parsley. Serve immediately.

 NOTE: Use smaller weathervane scallops for bite-sized bliss — no cutting needed. Dry-packed scallops brown better than wet-packed.

This dish isn’t about perfection. It’s about comfort in a crisis, flavor in a flash, and the kind of meal that makes a tough day feel a little lighter.

Try it. Your family will thank you — even if they’re just borrowing your guest room.

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