This dish was dinner Tuesday night to celebrate Cinco de Mayo but it’s good any evening – no holiday required to enjoy! I adapted this recipe that’s been in my binder of fish and seafood recipes for years by switching out a couple of the original ingredients – namely Ritz crackers and Parmigiano-Reggiano – for Spicy Nacho Doritos and a Mexican blend of finely shredded cheese. If your kids are not big seafood eaters, cheese and Doritos just might be the enticement they need to dig in.
Nacho Cheesiest Bay Scallops
- 4 dozen bay scallops
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons white wine
- 4 tablespoons heavy cream
- 2 teaspoons fresh lime juice, divided
- 2-3 handfuls of nacho-flavored chips (I used Spicy Nacho Doritos)
- 8 tablespoons finely shredded Mexican-blend cheese (½ cup)
- Coarse ground black pepper
- Preheat the oven to 400°F and set a rack in the upper third of the oven. Using four single-serving size gratin dishes, place a tablespoon of butter in each and evenly distribute the minced garlic between the dishes. Place in the oven until the butter melts and remove.
- Add one dozen scallops to each dish, then add the 1 tablespoon wine, 1 tablespoon heavy cream, and ½ teaspoon lime juice to each. Stir and spoon the sauce over the scallops to coat.
- Place the nacho chips in a plastic storage bag and with a rolling pin (or anything else you fancy) crush the chips into crumbs. Scatter the crumbs over each gratin dish and top each with 2 tablespoons cheese (you are welcome to use more).
- Bake scallops until they are opaque and hot, about 10 minutes. Switch the oven to broil and cook until the topping is lightly browned.
© 2015 Kitchen Serendipity