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Live Sea Scallops! These were lots of fun to clean and cook. So fresh and interesting although the yield was less than we had hoped. Adding some wild shrimp to the chopped seafood helped to expand the amount. Topping with the compound butter and baking for under 15 minutes makes this appetizer a quick and delicious option. You can use whatever seafood you like and simply align in a smaller baking dish. You don’t need the scallop shells, but they are pretty, and will make for nice jewelry dishes! We are including the compound butter recipe for you to enjoy. Have fun!
4 Tbsp Salted Butter Softened
1 Tbsp Parsley Minced
½ tsp Lemon Zest
2 tsp White Wine
1 Garlic Clove Grated
2 Tbsp Panko Breadcrumbs
1 Tbsp Extra Virgin Olive Oil
Old Bay Seasoning to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Mix all ingredients together until completely incorporated. Evenly distribute on top of the seafood you are baking. We used chopped sea scallops and jumbo shrimp. We seasoned the seafood and put it in a scallop shell. You can use any type of smaller baking dish. Top with compound butter. Bake at 425 degrees for 12-14 minutes or until seafood is cooked through.
Save the lemon to squeeze the juice on the top of the dish after baking.
Looks amazing!