Real Recipes From Real Home Cooks ®

fresh bay scallops on the half shell

Recipe by
Kimberly Harbeck
sorrento, FL

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

yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For fresh bay scallops on the half shell

  • 1 stick
    butter, room temperature
  • 1 tube
    butter crackers
  • 4 clove
    minced garlic
  • 1 lg
  • 1 lg
  • 25
    bay scaallops on the half shell
  • creole seasoning to taste
  • parmesan cheese optional

How To Make fresh bay scallops on the half shell

  • 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