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+ servings

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.