Scallops on the Half Shell

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it is very presentable and i love the taste ot it

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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.

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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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I just made this recipe for my husband's Christmas Eve dinner. It was simple, inexpensive, and absolutely delicious. At a restaurant it would have cost at least $18. so I saved a good deal of money as well. Not being one to cook much seafood, I was proud of myself for creating this dish in pretty short order and the result was scrumptious! Thanks Alton. Jeanne in Cape Neddick, Maine

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I just found Good Eats about two months ago and have loved it. Alton makes food that looks so simple and yet delicious. Very informative and entertaining as well. As my wife LOVES scallops, it was a natural choice to make this dish first.

It was very simple, easy, and quick. 8 minutes in a toaster oven was perfect for tender, juicy scallops. Maybe 30 seconds less though as the cracker crumbs were just starting to pass golden brown and enter the dark brown stage.

As far as flavor goes, I though it needed just ONE more thing... some spice that was missing... not sure what though.

We paired this this Guy Fieri's Lamb Chops with Mint Pesto and steamed asparagus. Delicious.

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Thought this would be nice to try and was well rewarded! Overall, it was very simple and quick. Great for a main course with another light dish. Since I was only serving two, saved the other two ramkins for lunch, and it was even better the next day. Kudos to Alton for this one!

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Great recipe, I just used shallots instead of garlic, and baked in little enamel cast iron au gratin dishes instead of the shells. I will do this recipe again.

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Not bad, not great -- just okay. Good concept but the tomato mixture was strange on the palate.

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did not like the texture and flavor of the tomato with the scallops. I used cracker crumbs and the tomato got them too soggy.

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Decent recipe, I would sear the scallops first in light oil.