Best Scallops On The Half Shell Recipes

FRESH BAY SCALLOPS ON THE HALF SHELL

Steps:

• 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

SCALLOPS ON THE HALF SHELL

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

YEAR-END SCALLOPS ON THE HALF SHELL

Steps:

• Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.

SLICED BROILED SCALLOPS ON THE HALF SHELL WITH BEURRE BLANC

Steps:

• Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
• Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.