We are so blessed to be able to live in Florida with an abundance of fresh sea food. I hope you like my spin on scallops on the half shell. You can use as an appetizer or as a main course with pasta alfredo and garlic bread
1When cleaning your scallops only remove the meat from the top shell. Leave the meat attached to the bottom half
2Melt 1 stick of butter with 4 minced cloves of garlic on a low heat. Add your creole seasoning( to your taste) and a generous squeeze of lemon juice. Low heat just to bring the flavors together.
3Crush up the sleeve of crackers and put in separate bowl. Cut the tomato in 4 pieces, de-seed and dice the flesh fine and add to the cracker mixture.
4Mix together the cracker mixture and melted butter mixture.
5Add "Just A Pinch" of cracker mixture to each scallop. You don't want to over power the flavor of the scallop. I then add more creole seasoning and a sprinkle of parmesan cheese and another squeeze of lemon. Bake at 350 for about 8 minutes