FRESH BAY SCALLOPS ON THE HALF SHELL

Kimberly Harbeck

By
@WHOWANTSPIE

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


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 stick
butter, room temperature
1 tube(s)
butter crackers
4 clove
minced garlic
1 large
lemon
1 large
tomato
25
bay scaallops on the half shell
creole seasoning to taste
parmesan cheese optional

Directions Step-By-Step

1
When cleaning your scallops only remove the meat from the top shell. Leave the meat attached to the bottom half
2
Melt 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.
3
Crush 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.
4
Mix together the cracker mixture and melted butter mixture.
5
Add "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

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole