Scallops on the Half Shell

Name: Scallops on the Half Shell
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
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

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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

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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

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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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Show: Good Eats

Episode: Shell Game IV (Scallops)

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