Scallops on the Half Shell
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
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.
My Private Notes
Show:
Good Eats
Episode:
Shell Game IV (Scallops)
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