FRESH BAY SCALLOPS ON THE HALF SHELL

4
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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

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  • 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

How to Make FRESH BAY SCALLOPS ON THE HALF SHELL

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

Printable Recipe Card

About FRESH BAY SCALLOPS ON THE HALF SHELL

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




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