Stuffed Scallops are a classic appetizer that is easy to make and lends a sophisticated nod to a dinner. Serve them plated on a half shell or if you dont have shells, use oven proof ramekins or little enamel cast iron au gratin dishes. Want a less traditional buffet or family style presentation? Serve the shells grouped together on a platter atop rock salt.

Ingredients

• 16 ounces bay scallops
• 4 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/2 teaspoon kosher salt
• 2 cups fresh bread crumbs or crushed crackers
• 3-4 ripe tomatoes, finely chopped
• 1/2 cup fresh parsley leaves, chopped
• Optional garlic flakes to taste

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.
4. Once the butter is melted add the scallops and a pinch of salt and cook for 30 seconds. Or, optionally lightly sear scallops in oil for 30 seconds or use a sous vide preparation.
5. Remove the pan from the heat and toss in the bread crumbs until well combined.
6. Set aside.
7. In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt.
8. Evenly divide the tomato mixture between 8 ramekins or shells.
9. Place the scallops over the tomato mixture and top with the cracker or bread crumbs.
10. Bake in the oven for 8 to 10 minutes or until golden brown on top, no charred spots.
11. Serve immediately.

Serves 8