2 cup (160 ml) reserved scallop liquor (from poaching)
0.25 cup (about 25 g) buttered cracker crumbs
Instructions
1. Clean the scallops under cold water, removing any shell fragments or grit. Drain well.
2. Place the scallops in a saucepan over medium heat and bring just to the boiling point (scalding: heating a liquid until small bubbles form at the edges, just below a full boil, approximately 180°F / 82°C). Drain immediately, reserving the cooking liquor. Set both the scallops and liquor aside to cool slightly.
3. Chop the scallops into rough pieces approximately 1/2 inch (1.25 cm).
4. In a mixing bowl, cream the softened butter (beating until smooth and pale) until light. Add the mustard, salt, cayenne, and 2/3 cup (160 ml) of the reserved scallop liquor. Stir until fully combined. Fold in the chopped scallops.
5. Let the mixture stand at room temperature for 30 minutes to allow the flavors to meld.
6. Transfer the mixture to an 8-inch (20 cm) square baking dish or equivalent. Spread evenly and cover the surface completely with buttered cracker crumbs.
7. Bake at 425°F (220°C) for 20 to 25 minutes, until the crumb topping is deep golden brown and the filling is bubbling at the edges. A thin knife inserted into the center should come out hot to the touch.
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