Scallops on the Half Shell (Alton Brown) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 ounces bay scallops |
2 tablespoons unsalted butter |
1 tablespoon minced garlic |
1/4 teaspoon kosher salt, plus a pinch |
1 cup fresh bread crumbs or crushed crackers |
2 medium size very ripe tomatoes, finely chopped |
1/4 cup chopped fresh parsley leaves |
Directions:
1. Preheat the oven to 450 degrees F.
2. Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
3. 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.
4. 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.
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