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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


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.

Erika Young, Coastal and Marine Education Specialist