Parmesan Stuffed Scallops on the Half Shell (27-30 Minutes)

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This recipe elevates scallops to new heights by stuffing them with a delectable mixture that enhances their natural flavors. The result is a mouthwatering combination of tender scallops, complemented by a savory Parmesan filling that adds depth and richness to each bite. The scallops are served in their shells, creating an elegant presentation that is sure to impress!

Ingredients

Units Scale
  • 12 large sea scallops, on the half shell
  • 1/4 cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons melted butter
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, melted butter, minced garlic, and lemon zest. Mix well until the ingredients are evenly incorporated.
  3. Season the scallops with salt and pepper. Spoon the breadcrumb mixture evenly onto each scallop, pressing lightly to adhere.
  4. Place the stuffed scallops on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the scallops are cooked through and the breadcrumbs are golden brown.
  5. Remove from the oven and let the scallops rest for a few minutes.
  6. Serve the stuffed scallops on the half shell with lemon wedges on the side for a squeeze of fresh citrus.

Notes

Choose large, fresh scallops for the best results. Make sure to remove any excess liquid from the scallops before stuffing them to prevent sogginess. Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or lemon zest. Serve the scallops alongside a bed of salad greens or crusty bread for a light and refreshing meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/parmesan-stuffed-scallops-on-the-half-shell-27-30-minutes/