{"id":11756,"date":"2023-04-06T09:00:57","date_gmt":"2023-04-06T13:00:57","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11756"},"modified":"2024-01-03T15:55:07","modified_gmt":"2024-01-03T20:55:07","slug":"bay-scallops-on-the-half-shell","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/bay-scallops-on-the-half-shell\/","title":{"rendered":"Bay Scallops on the Half Shell"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bc cups bay scallops<\/li>\n\n\n\n<li>\u00bd cup Panko crumbs<\/li>\n\n\n\n<li>\u00bc teaspoon minced garlic<\/li>\n\n\n\n<li>2 tablespoon freshly grated Parmesan cheese<\/li>\n\n\n\n<li>1 tablespoon minced fresh parsley<\/li>\n\n\n\n<li>1 teaspoon chopped fresh thyme<\/li>\n\n\n\n<li>1 teaspoon lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>4 tablespoons butter, melted<\/li>\n\n\n\n<li>rock salt<\/li>\n\n\n\n<li>24 bay scallop shells<\/li>\n<\/ul>\n\n\n\n<p>Preheat oven to 450\u00b0 F.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Vanda Lewis<\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p><a href=\"https:\/\/uk.inaturalist.org\/taxa\/122039-Argopecten-irradians\" target=\"_blank\" rel=\"noreferrer noopener\">Bay scallops<\/a>&nbsp;are&nbsp;<em>bivalves<\/em>&nbsp;&nbsp;which means having 2 hinged shells.&nbsp; There is a large adductor muscle that connects the 2 shells (which is the portion we eat).&nbsp; Some scallops can&nbsp;swim away from predators by rapidly opening and closing their shells.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Bay Scallops on the Half Shell.<\/p>\n","protected":false},"author":23,"featured_media":11757,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,227,15,100,98,215,218],"tags":[239],"class_list":["post-11756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-baked-or-roasted","category-mariners-menu","category-scallops","category-shellfish","category-spring","category-winter","tag-appetizers"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized 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