Stuffed Scallops in Shells

By Sharon Feldman

Ingredients:

• 1 pound sea scallops, diced
• 1 stick butter
• 3 cloves garlic, minced
• 3 shallots, diced
• 2 pieces roasted (jar) red pepper, minced
• 1 cup breadcrumbs
• Salt
• Pepper
• Nutmeg
• Parsley
• 4 tablespoons Olive Oil
• 18 – 20 Cleaned Scallop Shells (2″ – 3″)

Directions:

Preheat oven to 425 degrees.

Melt butter and add shallots in a pan. Cook until transparent.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper.

In a separate bowl, combine breadcrumbs and olive oil.

Add scallop mixture and combine everything together and divide on scallop shells. You can use ramakins as well.