Melt the butter, mince the shallot, crush the crackers and finely chop the parsley and celery. Place the scallops and their juice in the bottom of a ceramic casserole dish.
Combine the butter, shallot, celery, crackers and parsley and spread over the scallops. Dust with salt and pepper cover with tin foil. Bake in a 350 degree preheated oven for 15 mins.
Remove the tin foil and bake for another 15 mins. Squeeze lemon juice over the top and serve.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6|
|Calories from Fat: 152 (57%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 99.9mg||31 %|
|Sodium 435.5mg||15 %|
|Potassium 575.4mg||15 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 26.3g||38 %|
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Calories per serving: 265
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