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SCALLOPS ON THE HALF SHELL

Baked Scallops on the Half Shell

  • Author: Krista
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Baking and Stove Top
  • Cuisine: Seafood

Ingredients

Scale
  • 12 large scallops
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 heaping tablespoon capers
  • salt/pepper
  • 1 cup bread crumbs (panko or traditional)
  • 1 large ripe tomato – chopped
  • 1/4 cup chopped fresh parsley leaves
  • 6 scallop shells for baking – optional

Instructions

  1. Preheat the oven to 450F.
  2. Lay scallops on a paper towel in a single layer and place more paper towels on top of the scallops and pat dry. Leave scallops in the paper towels until ready to use.
  3. Melt the butter in a saute pan over medium heat. Then add the garlic, capers and a pinch of salt and cook for one minute. Next, add the tomatoes, season with salt and pepper and cook for about 2-4 minutes. 
  4. If using the scallop shells or individual ramekins: evenly divide the scallops among them. Then spoon the tomatoes mixture over the scallops and finally topping with the breadcrumbs. 
    If using a baking dish or ovenproof skillet: place all the scallops together, leaving a little room in between. Spoon the tomato mixture all around and on top of the scallops then top with breadcrumbs.
  5.  Bake in the oven for 8 to 10 minutes or until golden brown on top. Note: If using shells you will want to make sure they stay upright, I placed min in dry beans then baked.
  6. Serve immediately.

Notes

Note: this recipe was inspired by Alton Brown and his recipe for Baked Scallops on the Half Shell

Keywords: Baked Seas Scallops on the half shell

Find it online: https://desociointhekitchen.com/baked-scallops-on-the-half-shell/