SEA SHELL SCALLOPS

I was on vacation in Captiva Island, Florida and rented a boat for the day to an island called Cayo Costa (it is only accessible by boat).  There are thousands of shells on the beach and I grabbed a few with fun appetizers in mind!  You could order shells off Amazon if a trip to Florida is out of the question!

Sea Shell Scallops  

Serves 4

Ingredients

• 8 Dry Sea Scallops (Large)

• 1Tbsp Butter, melted

• 1 Tsp Extra Virgin Olive Oil

• 1 Garlic Clove, minced

• ⅛ Tsp Lawry’s Seasoned Salt

• ⅛ Tsp Black Pepper

• ¼ - ½ Tsp Parmesan Cheese, grated

• 1 Lemon cut into wedges for Garnish

Cracker Topping

Ingredients

• 2 Tbsp Ritz Crackers, ground 

• 1 Tbsp Panko 

• 1 Tbsp Parmesan Cheese, grated 

• 1 Tsp Fresh Parsley chopped

• 1 Tbsp Melted Butter

• 4 Large Shells or small oven proof plates or ramekins

Directions

Preheat the oven to 400°F

1. Dry the scallops well with a paper towel and remove the side-muscle on the scallop if still attached.  You can do this by pinching then tearing it gently away from the scallop (the muscle is tough to eat).

2. Melt 1 Tbsp butter in a small saucepan, then add the olive oil and garlic; mix and set aside.

3. Add the shells to a rimmed sheet pan and place 2 scallops in each.  Brush the tops with the butter/olive oil/garlic mixture. 

4. Sprinkle the seasoned salt and pepper over the top of the scallops then sprinkle the parmesan cheese.

5. For the topping, melt 1 tbsp butter in a small saucepan. Set aside.

6. Mix the cracker crumbs, panko, parmesan cheese and parsley in a small bowl. Mix in the melted butter.

7. Sprinkle the topping about 1 tbsp each over the scallops and bake for 15 minutes.  If you need to brown the topping alittle more, broil for 1-2 minutes at the most - but always keep a close eye when broiling.

8. Serve with lemon wedges.