Baked Scallops on the Half Shell
- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Portion
- Portion Size: 1 of 4 servings
- Energy: 136 calories
- Total Fat: 7 g
- Saturated Fat: 4 g
- Carbs: 11 g
- Fiber: 1 g
- Sugars: 2 g
- Protein: 9 g
- Cholesterol: 29 mg
- Sodium: 331 mg
- Duration: 20 minutes total
- Preparation: 10 minutes
- Cooking: 10 minutes
Ingredients
- 8 ounces bay scallops
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt, plus extra
- 1 cup fresh bread crumbs or crushed crackers
- 2 medium very ripe tomatoes, finely diced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 450F for that perfect golden crust.
- Remove the side muscle from the scallops, rinse under cold water, and pat thoroughly dry with paper towels to ensure crisp results.
- Melt butter in a medium saut pan over medium heat. Add garlic and a pinch of salt, stirring for 30 seconds until fragrant. Remove from heat and mix in bread crumbs thoroughly. Set aside this irresistible topping.
- In a small bowl, toss diced tomatoes, parsley, and 1/4 teaspoon salt. Divide evenly among 4 heat-safe ramekins or scallop shells. Top with scallops, then sprinkle generously with the bread crumb mixture. Bake 8-10 minutes until the top is beautifully golden and bubbly. Serve immediately for a fresh-from-the-oven delight that will impress every diner.
