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Bay Scallops on the Half Shell


  • 1 ¼ cups bay scallops
  • ½ cup Panko crumbs
  • ¼ teaspoon minced garlic
  • 2 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons butter, melted
  • rock salt
  • 24 bay scallop shells

Preheat 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 to 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