Happy Holidays Everyone! Another successful Christmas passed and now looking forward to 2019. Coming from an Italian family we’ve always celebrated the “Feast of Seven Fishes,” on Christmas Eve. We do more shrimp and scallops vs some of the more traditional fishes that may be used. I’ve been doing different scallop recipes over the last few years and this year has been my favorite.
These scallops on the half shell are simple and can be done ahead of time which makes entertaining a breeze. This is my first time using the baking shells. It gives it a cool look and definitely makes serving easy. You should be able to find the baking shells from any online retailer. Make sure that they are shells that are used for baking, not just decorative shells.
Scallops on Half Shell
1lb large seas scallops, rinsed and dry
1 ½ cups Italian panko bread crumbs
1 lemon, juiced (extra for drizzle)
2 t lemon zest
3 T dry white wine
3 T quality olive oil
2 garlic cloves, minced
1 shallot, minced
2 t parsley
2 t oregano
2 t garlic powder
½ t salt
½ t pepper
4-6 baking shells
Directions: Preheat oven to 375°. Lay out scallops on paper towels and sprinkle with salt. Let sit 15 minutes to remove any excess liquid and then pat dry.
In a sauté pan add a drizzle of olive oil and sauté the garlic and shallot until tender. In a medium bowl mix together the panko bread crumbs, seasoning, garlic and shallot, olive oil, white wine, lemon juice and zest and mix well. The mixture should be wet. If not, you can add a little more oil.
Add 2-3 scallops to each shell depending on size of scallops. I used 3 per shell. You want the scallops tight together. Top the scallops with panko mixture. Bake in oven for 20 minutes until fully cooked. Drizzle with lemon and serve immediately. These are great for a crowd and easy to get ready ahead of time and then just bake when needed. The shells make it very easy for serving.