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Ingredients
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Seafood
Vegetables
Dairy
Pantry
Method
Preparation
- 1
Prep the Scallops
Carefully remove the muscle from each scallop and set aside the shells. Rinse the scallops under cold water and pat dry with paper towels.
- 2
Chop the Vegetables
Finely chop the garlic, green onions, red bell pepper, and parsley.
Filling
- 3
Make the Filling
In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped garlic and sauté for 1-2 minutes until fragrant. Add the chopped green onions and red bell pepper, cooking for another 3-4 minutes until softened.
- 4
Combine Ingredients
In a mixing bowl, combine the sautéed vegetables, crabmeat, cream cheese, grated Parmesan cheese, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Assembly
- 5
Stuff the Scallops
Spoon the crabmeat mixture into each scallop shell, packing it lightly.
- 6
Prepare for Baking
In a small bowl, melt the remaining tablespoon of butter and mix it with the bread crumbs. Sprinkle the bread crumb mixture over the stuffed scallops.
Cooking
- 7
Bake the Scallops
Preheat the oven to 180°C (350°F). Place the stuffed scallops on a baking tray and bake for 15-20 minutes, or until the topping is golden brown and the scallops are cooked through.
