Baked Scallops Supreme | Bay Scallops in wine and butter with and crumb topping | Creative Cooking

This recipe uses Bay Scallops which are smaller than Sea Scallops but they are sweeter and perfect for this cooking method. Absolutely the best baked scallops dish that I have ever made. Be sure to read the article below.
INGREDIENTS (for 3 -4 people)
1-1/2 lbs fresh Bay Scallops
Some white wine - any variety
1/2 tsp kosher salt
1 cup Ritz Crackers crushed (1 sleeve)
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp paprika
4 tbsp finely chopped parsley
8 tbsp (1 stick) salted butter
4 tbsp olive oil
4 tbsp finely grated Parmigiano Reggiano
Unless the fish or seafood you’ve bought is literally the catch of the day, chances are it will smell and taste at least a little fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO. This compound is odorless when fish and shellfish are alive, but once they’re killed, TMAO slowly transforms into TMA (trimethylamine), which has a fishy odor. But that doesn’t mean that the seafood has gone bad or is unusable. We’ve found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that’s sweet smelling and clean-flavored.
TIME CODES
00:00 - 00:17 Intro
00:18 - 01:07 How to make scallops smell sweet
01:08 - 02:24 How to make crumb topping
02:25 - 03:36 Individual gratin dishes
03:37 - 04:01 Green beans
04:02 - 04:48 Serving
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