Photo: Scallops on the Half Shell Recipe
Ingredients
- 8 ounces bay scallops
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt, plus a pinch
- 1 cup fresh bread crumbs or crushed crackers
- 2 medium size very ripe tomatoes, finely chopped
- 1/4 cup chopped fresh parsley leaves
Directions
Preheat the oven to 450 degrees F.
Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
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By smatlabyane
on June 11, 2012
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it is very presentable and i love the taste ot it
By BD Tim
Port richey, FL
on March 03, 2010
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These are so perfect, simple flavors working well together. If you didn't like this recipe, you screwed it up, sorry.
By tinachick_12496215
Nehalem, 77
on December 30, 2009
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I made these as part of my appetizer menu for Christmas Eve.
Since I had oyster shells from last Christmas I used them. No scallop shells were available. Presentation on the bed of rock salt was even photographed.
The bay scallops on the half shell were fabulous. Last year I served oysters casino and all my guests said the scallops were exceptional. This recipe is a keeper and will be enjoyed by my guests many times especially for the family Christmas Dinner.
Thanks Alton. You make us look like chefs in a 5 star restaurant.
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