Bay Scallops with Garlic, White Wine and Crumbly Topping

Bay scallops or even small sea scallops make an excellent first course and can be used in place of pricey items like lobster or crab. You should purchase them frozen or raw and very fresh (not 'ready to eat' or pre-cooked). This recipe is similar, but an improvement upon my original post from 2012 called Bay Scallops Two Methods where I describe both the classic Coquilles St. Jacques, and a garlic white wine recipe more similar to this one. 

Julian's Bay Scallops Before Topped with Crumbs

Julian's Bay Scallops Topped with Crumbs and Ready to Serve

This recipe originated with Alton Brown and I've subsequently adapted it with several small changes to improve the outcome, mostly notably by adding a little more wine and butter than originally included. I like it better than my recipe posted above because, although it seems similar, the addition of chopped tomatoes and onion/shallot gives the dish a better flavor. 

Ingredients (4 servings)

8 ounces bay scallops, thawed or fresh
5 tablespoons unsalted butter

1/4 cup panko breadcrumbs
1/2 cup buttery crackers (like Ritz), crushed
1 teaspoon hot sauce

1/4 cup ground parmesan cheese
1/4 cup chopped parsley leaves, fresh or dried

1 small shallot or onion, minced
2 large cloves garlic, minced
2 medium tomatoes, seeded and chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3+ cup dry white wine

Instructions 
Position an oven rack in the middle of the oven and heat to 450F or 425F if you have a convention oven setting. I prefer the convention use in this case as the browning is more consistent. 

Remove any remaining tough side muscles from the scallops by pinching them then off. Good quality scallops have already been trimmed. Then rinse the scallops with cold water in a strainer, and place on a a paper towel lined cutting board and using another paper towel, pat dry. 

Melt 2 tablespoons of the butter in a 10-inch skillet over medium heat. Add the panko and crushed crackers and stir frequently for 2 minutes, until golden brown. Stir in the hot sauce then remove to a large bowl. Stir the parmesan and parsley into the crumbs, and set aside 1/3 cup to use for the topping.

Melt the remaining 3 tablespoons of butter in the pan then add the shallot/onion and cook, stirring constantly about 3-4 minutes until translucent. Add the garlic and stir for 30 seconds. Add the tomatoes, salt, and pepper and cook 3-4 minutes longer, until the tomatoes are tender. Pour in the wine and cook another 2 minutes, until some of wine has evaporated but some liquid remains in the pan. Remove from the heat to cool for about 5 minutes.

Using a slotted spoon, remove the tomato mixture from the pan (leaving the liquid behind) and add to the breadcrumb mixture. Add the scallops and toss to thoroughly combine. Divide the scallops evenly amongst four ramekins or shells, then pour the liquid from the skillet into the ramekins, dividing it equally. There should be a little liquid in the bottom of each ramekin. If not, add a little more white wine. Sprinkle the reserved crumbs over the scallops.

Bake for 8 minutes, or until golden brown on top. Cool for 5 minutes before serving.