Scallops on the Half Shell

Name: Scallops on the Half Shell
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Japanese
Ingredients: 8 oz Bay Scallop (8 ounces bay scallops); 3 tbsp Unsalted Butter (3 tablespoons unsalted butter); ¼ cup Panko (1/4 cup panko breadcrumbs); ½ cup Buttery Crackers (1/2 cup buttery crackers (like Ritz)); 1 tsp Hot Sauce (1 teaspoon hot sauce (like Frank's)); 2 cloves Garlic (2 large cloves garlic, minced); 2 pieces Vine Tomato (2 medium vine or Roma tomatoes, chopped); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ cup White Wine (1/4 cup dry white wine (like Sauvignon Blanc)); ¼ cup Parmesan Cheese (1/4 cup ground parmesan cheese); ¼ cup Parsley (1/4 cup chopped fresh parsley leaves)

Scallops on the Half Shell - Mains (Japanese)

18 minJapanese

Servings4

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Pescatarian
Egg Free

Steps

1Position an oven rack in the middle of the oven and heat to 450℉.
2Remove any of the tough side muscles from the scallops by pinching them between your fingers and pulling them away. Then rinse the scallops with cold water in a sieve or strainer, and pat dry with paper towels.
3Melt 2 tablespoons of the butter in a 10-inch skillet over medium heat. Add the panko and crushed crackers and stir frequently for 2 minutes, until golden brown. Stir in the hot sauce then remove to a large bowl. Stir the parmesan and parsley into the crumbs, and set aside 1/4 cup to use for the topping.
4Melt the remaining butter in the pan then add the garlic and cook, stirring constantly, for 30 seconds. Add the tomatoes, salt, and pepper and cook until almost dry, 3 minutes. Pour in the wine and cook another 2 minutes, or until most of the wine has evaporated. Remove from the heat to cool for about 5 minutes.
5Add the scallops and the cooled tomato mixture to the breadcrumb bowl and toss to thoroughly incorporate.
6Divide the filling evenly amongst the shells or ramekins, then top each with a sprinkling of the reserved crumbs.
7Bake for 8 minutes, or until golden brown on top. Cool for 5 minutes before serving.