Loading...

Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold all the seafood in a single layer.

In a medium saucepan, melt the 1/4 cup of salted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

Pour in the white wine and bring to a simmer. Cook until the wine has reduced by about half, approximately 3-5 minutes. Season with salt, black pepper to taste, and the lemon zest. Turn off the heat and stir in the heavy whipping cream.

Place the cod, shrimp, and scallops in the prepared baking dish. Pour the creamy wine sauce evenly over the seafood, ensuring all pieces are well coated.

Bake the seafood in the preheated oven for 12 minutes, or until the shrimp are pink and opaque, the scallops are firm, and the cod flakes easily.

While the seafood is baking, prepare the cracker topping. Crush the crackers into coarse crumbs. In a small bowl, combine the crushed crackers with the 2 tablespoons of melted butter and the grated Parmigiano Reggiano cheese. Mix well until everything is evenly coated.

After 12 minutes of baking, remove the seafood from the oven. Evenly sprinkle the cracker mixture over the top of the seafood.

Increase the oven temperature to 450°F and switch to the broiler setting. Broil for a few minutes, watching carefully, until the cracker topping is golden brown and crispy.

Serve immediately with charred lemon wedges for squeezing and a sprinkle of fresh chopped parsley.


Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold all the seafood in a single layer.

In a medium saucepan, melt the 1/4 cup of salted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

Pour in the white wine and bring to a simmer. Cook until the wine has reduced by about half, approximately 3-5 minutes. Season with salt, black pepper to taste, and the lemon zest. Turn off the heat and stir in the heavy whipping cream.

Place the cod, shrimp, and scallops in the prepared baking dish. Pour the creamy wine sauce evenly over the seafood, ensuring all pieces are well coated.

Bake the seafood in the preheated oven for 12 minutes, or until the shrimp are pink and opaque, the scallops are firm, and the cod flakes easily.

While the seafood is baking, prepare the cracker topping. Crush the crackers into coarse crumbs. In a small bowl, combine the crushed crackers with the 2 tablespoons of melted butter and the grated Parmigiano Reggiano cheese. Mix well until everything is evenly coated.

After 12 minutes of baking, remove the seafood from the oven. Evenly sprinkle the cracker mixture over the top of the seafood.

Increase the oven temperature to 450°F and switch to the broiler setting. Broil for a few minutes, watching carefully, until the cracker topping is golden brown and crispy.

Serve immediately with charred lemon wedges for squeezing and a sprinkle of fresh chopped parsley.
