EXAMPLE PREPARATION – OVEN BAKED

1. Thaw scallops in the refrigerator for a few hours or overnight.
2. Rinse the scallops, then pat them dry with paper towels before cooking.
3. When ready, preheat the oven to 450 degrees F.
4. Melt the butter in a medium sauté pan over medium heat.
5. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds.
6. Remove the pan from the heat and toss in the bread crumbs until well combined.
7. Set aside.
8. In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt.
9. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells.
10. Place the scallops over the tomato mixture and top with the cracker or bread crumbs.
11. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately

Storage:
Can be frozen for up to 3-6 months at -18°C or less.