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Scallops in Half Shell

Scallops in Half Shell

Ingredients:
  • 8 ounces bay scallops 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon minced garlic 
  • 1/4 teaspoon kosher salt, plus a pinch 
  • 1 cup fresh bread crumbs or crushed crackers 
  • 2 medium size very ripe tomatoes, finely chopped 
  • 1/4 cup chopped fresh parsley leaves 
Instructions:
  • Preheat the oven to 450 degrees F.
  • Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry. 
  • Melt the butter in a medium sauté pan over medium heat. Once the butter is melted add the garlic and a pinch of 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 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 cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately. 

Recipe courtesy of: Alton Brown www.foodnetwork.com
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