Scallops on the Half Shell

Name: Scallops on the Half Shell
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bay scallops; 237 milliliters fresh bread crumbs or crushed crackers; 59 milliliters chopped fresh parsley leaves; 1 Tbsp minced garlic; 0 teaspoons kosher salt, plus a pinch; 2 medium sizes very ripe tomatoes, finely chopped; 2 Tbsps unsalted butter

One portion of this dish contains roughly 11g of protein, 8g of fat, and From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.

Ingredients you will need

Scallops

Water

Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds.

Ingredients you will need

Butter

Garlic

Salt

Equipment you will use

Frying Pan

Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.

Ingredients you will need

Breadcrumbs

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsley

Scallops

Pasta Shells

Tomato

Salt

Equipment you will use

Ramekin

Bowl

Oven

Place the scallops over the tomato mixture and top with the cracker or bread crumbs.

Ingredients you will need

Breadcrumbs

Scallops

Crackers

Tomato

Bake in the oven for 8 to 10 minutes or until golden brown on top.

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

227grams

bay scallops 237milliliters

fresh bread crumbs or crushed crackers 59milliliters

chopped fresh parsley leaves 1Tbsp

minced garlic 0teaspoons

kosher salt, plus a pinch 2medium sizes

very ripe tomatoes, finely chopped 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.