How to Make Baked Scallops with Ritz Crackers Topping
A reader favorite, this simple recipe for baked scallops topped with Ritz crackers has stood the test of time. Here’s how to make it at home.
By Amy Traverso|Jun 03 2022|
Perhaps it’s because the combination of flavors in this simple casserole is so classic — just scallops, lemon, butter, vermouth, and Ritz crackers. Taking a bite of baked scallops with Ritz crackers is like going back in time, or hopping a fast boat to some seaside restaurant where a ship’s wheel hangs on the wall and Grapenut pudding is still on the menu. In other words, it’s an old-school pleasure, and we mean that in the best possible way. It’s also purely delicious, and incredibly easy to make.
Here’s how to make homemade baked scallops with Ritz crackers in step-by-step photos. Just want the recipe? Head on over to the Baked Scallops Recipe.
Photo Credit : Amy Traverso
Baked Scallops with Ritz Crackers | Step-by-Step
A note on scallops: the best-tasting ones are natural or “dry” scallops, which look like those in the photo below. Many supermarkets sell scallops that come soaked in a bath of sodium tripolyphosphate, which causes them to swell with water, thereby diluting their flavor. You can easily recognize those scallops because of their milky white appearance. Such treated scallops are less expensive per pound (though more profitable for the packer, since you’re paying for more water weight per pound). If you can find natural scallops on sale, you’ll enjoy their superior flavor and texture. But this recipe will work well with either type.
Photo Credit : Amy Traverso
To start, arrange two pounds of scallops in a single layer in a 9- by 13-inch baking dish (our retro enamel pan was a bit smaller, so we used an additional dish for the overflow). Preheat your oven to 325° and set a rack to the second-from-the-top position.
In a small bowl, stir together 1 cup of crushed Ritz crackers (or similar), and 1/4 teaspoon each of garlic salt and freshly ground black pepper. Sprinkle this over the scallops. Next, sprinkle 1/4 cup of Parmesan.
Sprinkle all over with butter, lemon, and vermouth, cover with foil, then transfer to the oven.
Photo Credit : Amy Traverso
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes. At this point, the scallops will be cooked through, but if you’d like to brown the top a bit more, turn your oven to the “broil” setting and let the top sizzle for a minute or two (do not move the pan closer to the flame), keeping a close eye on the pan the entire time.
Photo Credit : Amy Traverso
Serve the baked scallops hot, sprinkled with fresh herbs like chopped chives or parsley, if you like, and garnished with a bit of lemon.
For more, check out our scallops guide for the difference between sea scallops and bay scallops, and try our recipe for light and crispy oven-fried scallops.
This post was first published in 2016 and has been updated.
Get the Recipe:
Baked Scallop with Ritz Cracker Topping Recipe
I would strongly recommend that you remove that tough little strip of tendon on the side of the scallop before cooking.
You’d be amazed at the number of people who don’t remove that strip, then wonder why scallops are difficult to chew!!
Thank You For The Reciep.
Looks good. Hope to find fresh scallops
I bet this will work with fish also
My favorite recipe for scallops is one from Ina Garten ~ Scallops Provencal! I have a couple of others, but this one is my go-to recipe!
Thank you for this trip back in time, I appreciate the simple things!
We always used Worcestershire sauce instead of vermouth.
Same here, I like the flavor.
How much butter & vermouth?
Hi Diane. If you click the link at the bottom of the post that says “Baked Scallops with Ritz Cracker Topping Recipe,” it will take you to the full recipe. You can also get to it here: https://newengland.com/today/food/main-dishes/fish-seafood/baked-scallops/
Perfect !!!!!!!
This recipe is wonderful and can be used for Baked Stuffed Shrimp, Baked stuffed Lobster, Baked Stuffed Fish, and of course the Scallops. The only thing I do is eliminate the garlic. I want to taste the fish. I do cut the scallops in quarters when putting them in the other fishes.
Sounds like a great recipe! I couldn’t find out what amount of vermouth to use also, can cooking sherry be used as a vermouth substitute? Thank You.
Hi Anthony. If you click on the title of the recipe where it says “Get the Recipe” at the bottom of the post, it will take you to the recipe page, which includes all ingredients, measurements, and instructions. Thanks!
2nd request: How much Vermouth per pound of Scallops. Thanks
Tried this recipe using gluten free crackers and it came out great!
good to know, looking for a recipe for supper and my daughter is GF…thanks
is the recipe calling for dry, or sweet vermouth or doesn’t it matter?
Best scallops !!
It really gets me when people change and substitute the recipe just make it as specified and then change it to suit you the next time
I was really excited when my wife sent me the recipe, then I read how you ruined the scallops with addition of the cheese. I might try it without the cheese.
You can find this recipe if you search for it in Yankee magazine, it is more specific there.
Why would you add an over powering parmesan cheese to sweet and delicate scallops? Let the flavor of those sweet scallops shine!!!
I don’t understand the big deal people are making about adding the cheese to it. I’ve had it this way at a fine dining restaurant and it was delish! If cheese is not your thing then omit it.
I always add grated Romano Pecorino in my mix – be it baked haddock or sea scallops – delicious and I have received many a request for “what’s in this topping“. Additionally, I use half breadcrumbs and half Japanese panko flakes.
Pepper, Garlic powder, onion powder, parsley and lemon juice.
hi, is there something I can substitute the vermouth with?
White grape juice or apple cider are two that I know of.
1/2 Ritz, 1/2 breadcrumbs, butter, pepper Optional Sauté diced onion pepper garlic butter and old bay.
The picture shows the tough muscle still attached and the recipe doesn’t say anything about removing it. Many people don’t know this should be removed.
Good point! I only knew to do this from my grandmother. The muscle is tough and chewy. Definitely pull those off.
This is my go to style for bay scallops but like to check recipes for ideas – never used vermouth or Parmesan cheese but going to try- my come t is in your information about scallops in general – it’s what I do and your facts are wrong but still better than most from the culinary side who have the “chef “ is never wrong – so I hope to improve your comments so the public is better educated as follows
1. Using all natural scallops and seafood in general is always best – agree
2. Water added scallops , phosphates etc are often in scallops, Seafood and other meats and are cheaper due to water – which of course lessens quality and you are paying for water
3. Packers aren’t it more profitable it is just another item that competes against itself but I. The end the customer is not educated and only see price which then in turn my ruin there experience
4. Milky fluid – is not a real test that a scallop has been treated – milk is the natural color of fluid of scallops and most often the natural scallop will have more milky fluid – if you added water it would be clearer ? Milk in Mexican bays, Peru scallops, much of the mid Alta tic sea scallops is natural and you see more she. They scallop is in spawn
Theory and bad information give consumers the wrong information – just require the counter person to confirm all natural or processed – if they do t know answer make them find out and they will be better vendor if they can’t then find a new place to get your seafood
Now I’ll find the vermouth
Love this dish! I make it when I can buy scallops at a good price as they are very expensive here in St. Louis MO. I do eliminate the vermouth.
makes me want to go shopping.
I don’t remove the strip and eat every single bit of the scallop. And it’s very true about. “Dry” vs scallops that are filled with water. A fisherman who owned a fish market gave me this tip years ago. I’m amazed at the number of people who don’t know this important fact!
They are much better when you remove the tough muscle.
I have never thought to use parmigiana but will try it.
I use ALBARIZA dry sherry instead of vermouth and sip while cooking
How much butter, lemon juice, and vermouth? I don’t see the amounts in the article.
Hi Paul. You can find the full recipe here https://newengland.com/today/food/main-dishes/fish-seafood/baked-scallops/
This is the recipe we used at the clam shack for all baked seafood. For a crispy top… put the vermouth and lemon on first, mix softened butter with the cracker crumbs and put on top last, then bake! For a more modern take sub out 1/2 of the ritz crumbs with panko… Crunchy!
Best recipe for all my seafood dishes