She Made Sea Shells…

When growing up on the farm I never imagined eating fresh scallops baked in sea shells. Seafood was hard to find unless you made a special trip to a large grocery that carried frozen seafood’s .
  We cooked a lot of Lake Erie Perch, Walleye and Catfish.
These Shells are from Morty Knife Company  
These beautiful sea shells can be purchased at Fish Markets or online. They come in a variety of shapes and sizes and can be washed and reused.
Here is my recipe using fresh Sea Scallops

Baked Scallops on Sea Shells
By The Gourmet Farm Girl
4 Tablespoons butter + additional for on top
1/2 teaspoon granulated garlic
1/4 teaspoon Chile powder
1/2 cup Panko breadcrumbs

1 pound fresh Sea Scallops (or frozen and thawed)
Note: you will need 3 large scallops for each shell
make sure the scallops are blotted dry with a paper towel
1 fresh lemon cut into wedges
1 small block of Gruyere  cheese
Preheat oven to 375 degrees
In a medium size sauté pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute.
Place one tablespoon  of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.   
Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of  cheese; return to the oven broiler for 1 minutes or less till cheese is melted
Garnish with a fresh flat leaf parsley
Serves 4