Scallops on the Half Shell
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings
- 8 ounces bay scallops
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 0.5 teaspoon kosher salt
- 1 cup fresh breadcrumbs or crushed crackers
- 2 medium very ripe tomatoes, finely chopped
- 1/4 cup chopped fresh parsley leaves
Heat oven to 450ºF.
Remove the side muscles from the scallops. 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 1/4 teaspoon of the 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 remaining 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 breadcrumbs or crackers. Bake until golden brown on top, 8 to 10 minutes. Serve immediately.