Bay Scallops on the Half Shell
- 1 ¼ cups bay scallops
- ½ cup Panko crumbs
- ¼ teaspoon garlic, minced
- 2 tablespoon Parmesan cheese, freshly grated
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 4 tablespoons butter, melted
- rock salt
- 24 bay scallop shells
Heat oven to 450° F.
Coarsely chop the scallops and set aside. In a bowl combine, crumbs, garlic, Parmesan, parsley, thyme, lemon juice, salt, pepper and butter. Place the scallop shells in a bed of rock salt on a sheet pan. Fill each shell with chopped scallops and top with bread crumb mixture. Bake until browned and scallops are done, about 10 – 12 minutes.
Contributed by Vanda Lewis
DID YOU KNOW?
Bay scallops are bivalves which means having 2 hinged shells. There is a large adductor muscle that connects the 2 shells (which is the portion we eat). Some scallops can swim away from predators by rapidly opening and closing their shells.