Scallops on the Half Shell Recipe

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

1. Preheat your oven to 450F for that perfect golden crust.
2. Remove the side muscle from the scallops, rinse under cold water, and pat thoroughly dry with paper towels to ensure crisp results.
3. 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.
4. 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.