Scallops On The Half Shell Recipes

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

Steps:

• Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

Steps:

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

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.

Steps:

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

Steps:

• Wash scallop shells and place on a cookie sheet.
• Preheat broiler.
• Peel and devein prawns, then coarsely chop.
• Quarter bay scallops.
• In a medium saucepan over medium-high heat, combine shellfish and wine and heat until bubbling.
• Cook until scallops are opaque (about 1 minute), stirring constantly.
• Drain and reserve cooking wine.
• Set scallops and prawns aside.
• In the same pan, heat butter over medium heat and sauteed mushrooms until they begin to exude moisture.
• If mixture gets too dry and begins to stick, add a small amount of reserved cooking wine.
• Stir in flour and cook for 2 minutes.
• Add milk in a thin stream, stirring constantly with a whisk.
• Sauce should thicken immediately.
• If it doesn't, continue to cook over medium heat, stirring, until it is the consistency of heavy cream.
• Add Parmesan, scallops, and prawns, and remove from heat.
• Spoon an equal amount of seafood mixture into each scallop shell.
• Top with bread crumbs and broil until lightly browned and bubbling (3 to 5 minutes).
• Serve hot.
• Note: For easier service, fold a linen napkin under scallop shells to keep them from tipping on the plate.