European markets often sell Scallops on the half shell. When they come that way, they sell the whole scallop, not just the little bit of white muscle meat that we are use to. Even though Americans can seldom find scallops on the half shell, you can still make this delicious dish. You can find scallop shells in specially shops, and you can of course buy scallop meat by the pound. Scrub the shells and place 2 or 3 scallops in each shell and proceed with the recipe.
½ cup butter, melted and cooled
4 o 6 cloves of garlic, very finely minced
¼ cup finely chopped fresh parsley
Salt and fresh coarse ground black pepper to taste
The juice of ½ a lemon
About ½ cup finely shredded fresh bread crumbs (French bread)
8 scallop shells with 2 to 3 scallops placed in each
||Mix the first 5 ingredients together well. Then pour over he bread crumbs and toss gently to mix but not to squash the bread. Place a spoonful on top of each shell full of scallops. Set the shells on a baking sheet and place under the broiler until the scallops are opaque and the butter is sizzling. Serve hot with fresh Baguette.
This dish may easily be adapted to be uses for appetizers. Simply buy small shells and put one scallop in each.