Year End Scallops On The Half Shell Recipes

SCALLOPS ON THE HALF SHELL

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.

SLICED BROILED SCALLOPS ON THE HALF SHELL WITH BEURRE BLANC

Steps:

• Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
• Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.

PRAWNS AND SCALLOPS ON THE HALF SHELL

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.