Cheese and bread crumbs cover sea scallops in Scallops Nantucket.

The Providence Journal / Connie Grosch

Ed wrote:

“I have searched the Internet and cannot find a recipe for Scallops Nantucket. Would it be possible for you to publish this recipe? Bassett’s Inn in Warwick has it as do other local Rhode Island restaurants. I would like to thank you for answering my request. ”

Chef Bill Yates began working at Bassett’s Inn some 40 years ago when he was 17 years old. He outlived the original owners and now works for their son and second generation owner Gregory Bassett. His is a familiar story but nice restaurant story. He started as a dishwasher in high school, learned from many talented chefs and now heads the very busy kitchen.

In his able hands, Scallops Nantucket is a dish made with sea scallops, cooked in wine and butter and covered with bread crumbs or crackers and cheese.

“It’s very good,” said Yates who added there isn’t much to making it.

He may vary the cheese choice but American is preferable as it won’t overwhelm the scallop flavor.

While they make their own bread crumbs with Ritz Crackers as a base, he’s suggesting home cooks can make this easily with seasoned bread crumbs.

So follow his recipe or create your own. That’s the fun of cooking.

Bassett’s Inn is at 2227 West Shore Rd. in Warwick. It offers a nostalgic dining experience where dinners, from prime rib to pasta, come with soup and salad bar. It’s open daily for lunch and dinner.

BASSETT’S SCALLOPS NANTUCKET1

BASSETT’S SCALLOPS NANTUCKET

1 pound sea scallops

2 tablespoons butter

2 ounces sherry wine

2 slices American cheese

2 ounces seasoned bread crumbs

Boil or bake scallops with the wine and butter until they turn white, approximately 5 to 8 minutes depending on the size.

Pour into in a casserole dish so the butter and wine coat the scallops. Top them with the American cheese. Sprinkle with the bread crumbs. Bake in a 350-degree oven for five minutes or until cheese melts.

Serves two.