#Baked sea scallops with ritz cracker topping cracker#
Served with rice and vegetablesĬod, Stonington Sea Scallops, and Shrimp baked in lemon and white white topped with a Ritz cracker topping. Served with rice and vegetablesįresh Atlantic Cod baked in a lemon and white wine, topped with a light cracker topping. Pan-seared Atlantic Cod with two shrimp, sun-dried tomatoes, olives, basil and garlic, served in a light tomato sauce served over spinach with a side of mashed potatoesįresh Stonington sea scallops, baked in lemon and white wine, topped with a light cracker topping. Served over sautéed spinach with a coconut ginger risottoįresh Salmon topped with a pistachio crust and drizzled with a Balsamic Reduction. Shrimp, scallops, calamari, mussels and clams sautéed in a zesty red or garlic white wine sauce, piled high over linguineįresh Yellowfin Tuna, lightly blackened, served rare topped with a bourbon soy sauce. The secret to the crunchy, golden crumb topping is to use Ritz Crackers instead of boring old breadcrumbs. Layered lasagna noodles, ricotta cheese, lobster, mussels, shrimp and scallops, topped with mozzarella cheese and finished with a white béchamel sauce My recipe for Baked Cod is a tried and true family favorite perfect to enjoy year round. Stuffed with ricotta and spinach, topped with mozzarella and marinara, served over linguineįour jumbo shrimp, capers, grape tomatoes and linguine, in a lemon white wine garlic sauce Topped with marinara sauce and Mozzarella cheese. Your choice, lightly breaded and pan-seared. Hearty meatballs served over linguine and tossed in marinara sauce
Served over mashed potatoesĬhicken breast dipped in egg batter, sautéed and served in a lemon white wine sauce, served over angel hair pasta Topped with a fresh arugula salad with cherry tomatoes and drizzled with balsamic reduction.
Stuffed with prosciutto and Swiss cheese. Served with mashed potatoes and vegetables filet medallions, accompanied by two shrimp and topped with lobster sauce. If you don’t want to use the lemon garnish you can also just drizzle some olive oil onto each scallop.Two 4 oz.sauce I had the baked scallops and would recommend to all. (Optional) Drizzle some of the garnish onto each scallop and serve warm. The batter was light and it was cooked perfectly (NOT chewy & tough) and they added a twist by dressing it in butter, garlic, etc.Spoon half the polenta onto each plate, top with the scallops.Place the scallops on the grill grate 1 - 2 inches apart and grill over direct medium heat until just opaque in the center, about 5 - 8 minutes, turning once halfway through grilling time.Spray a grill grate generously with olive oil.Finely chop the parsley and lemon zest and mix together.Stir in 1/4 cup Parmigiano Reggiano, butter, and more salt and pepper, if needed.Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.Be sure not to add too much of the Polenta too soon or it will cause lumps. While whisking, slowly pour the polenta into the broth a little at a time.Season the broth with salt and pepper, and then bring to a boil.While the scallops chill, pour the chicken broth into a medium saucepan and place over high heat.Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs. This is a list of notable fish and chip restaurants which are renowned for, or whose main dish is, fish and chips.Place the scallops in a single layer on a clean plate.Gently press the crumbs onto the scallops.baked stuffed shrimp with crabmeat & Ritz. Dip the scallops in the bread crumb and cheese coating, turning to cover evenly. The stuffing can be a combination of any sea foods but I prefer shrimp and scallops with shrimp and crab.Add 1 Tablespoon olive oil and mix to coat.
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